Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch ceramic baking dish.

Boil a large pot of salted water. Cook macaroni for 2 minutes less than the package directions for al dente; drain and set aside.

In a large skillet over medium-high heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving 1 tablespoon of fat in the pan.

Add ground beef and onion to the skillet. Brown until the beef is fully cooked through and onions are translucent. Stir in minced garlic and cook for 60 seconds. Drain any excess rendered fat.

In a separate heavy-bottomed saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for 2 minutes without browning.

Gradually whisk in the milk to avoid lumps. Simmer and whisk continuously until the sauce thickens enough to coat the back of a spoon.

Remove from heat. Whisk in 3 cups of shredded cheddar, ketchup, mustard, Worcestershire sauce, salt, and pepper until the cheese is completely emulsified.

In a large mixing bowl, combine the cooked macaroni, the beef mixture, chopped pickles, half of the cooked bacon, and the cheese sauce. Fold until the pasta is evenly coated.

Transfer the mixture to the prepared baking dish. Top evenly with the remaining 1 cup of cheddar cheese, the remaining bacon, and panko breadcrumbs.

Bake for 20 to 25 minutes until the cheese sauce is bubbling and the breadcrumb topping is golden brown. Let rest for 5 minutes before serving to set the sauce.