Preheat oven to 350ºF; lightly butter a large casserole dish.
Cook macaroni noodles as instructed on the package, drain well.
Add Ricos Premium Cheddar Cheese sauce and sun-dried tomatoes to macaroni and gently stir to combine.
Pour about half of the macaroni mixture into the casserole dish, sprinkle about half of the bacon bits.
Add grated Parmesan to the remaining macaroni mixture and pour into the dish.
In a separate bowl, combine panko breadcrumbs with olive oil, Italian seasoning, salt and pepper using your fingers and sprinkle evenly over the top to form a crust.
Bake uncovered for about 25 minutes until the breadcrumb topping is golden and crispy.
Sprinkle the remainder of your bacon bits and chopped fresh chives and serve while hot.