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Bring 6 cups chicken stock and 1 1/1 cubes chicken base to rolling boil in medium saucepan.
Add macaroni and cook until just tender, 8 to 10 minutes.
Drain and put in large bowl, toss with Pomace Olive Oil and lemon.
Melt 2 tablespoons butter in large saucepan over medium-low heat.
Whisk in flour and cook, whisking constantly, 3 minutes.
Gradually whisk in cream.
Stir in onion, bay leaf, sugar and Tabasco.
Simmer gently, stirring often, 15 minutes.
Remove from heat and stir in bacon and 1 ½ cups cheese.
Season to taste with salt and pepper.
Remove bay leaf.
Stir in macaroni.
Pour half of mixture into greased, deep 1 ½-quart baking dish (or 3-4 ramekins) and sprinkle with half of remaining cheese.
Top with remaining macaroni and remaining cheese.
Melt remaining 1 tablespoon butter and ½ cube chicken base in small skillet over medium heat.
Add panko and toss to coat.
Sprinkle buttered panko and Reggiano Cheese over top of macaroni.
Bake at 350: F. until panko is lightly browned, about 30 minutes.
Let stand 5 minutes before serving.