Categories: Main Dishes- Pasta

Ingredients

• 6 tbsp unsalted butter, divided
• 1 cup panko (Japanese bread crumbs)
• 1-1/2 cups elbow macaroni
• 1 small yellow onion, diced
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 tsp each: kosher salt, mustard powder
• 1/2 tsp black pepper
• 1/4 cup Sriracha (hot chili sauce)
• 1-3/4 cups grated sharp cheddar cheese
• 1/3 cup grated parmesan cheese

Directions

1. In medium saucepan over medium heat, melt 3 tbsp butter. Stir in panko until it absorbs butter. Transfer to small bowl.

2. Bring large saucepan of salted water to boil over high heat. Add macaroni. Cook as per package instructions until al dente, about 7 to 8 minutes. Drain.

3. Melt remaining 3 tbsp butter in medium saucepan over medium heat. Add onion. Cook, stirring, 5 minutes. Stir in flour. Cook, stirring and adding 1/2 cup milk, until milk has been absorbed. Add remaining 2-1/2 cups milk, salt, mustard and pepper. Simmer 5 minutes, stirring occasionally. Stir in Sriracha. Slowly whisk in 1-1/2 cups cheddar. Add macaroni; toss to coat.

4. Transfer mixture to buttered 8-inch (20-cm) square dish or other 8 cup (2L) casserole. Top with remaining 1/4 cup (60 mL) cheddar and parmesan. Sprinkle evenly with panko.

5. Bake in preheated 400F (200C) oven until golden, 18 to 22 minutes. Let stand 15 minutes before serving to let it firm up slightly.

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