– Package elbow macaroni – Bacon – Butter – Garlic minced – All-purpose flour – Milk – Heavy whipping cream – Salt – Pepper
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes.
Stir grated Cheddar cheese into the cream mixture, stirring until the cheese is melted. Add pesto and half of the crumbled bacon; stir.