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
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In medium saucepan over medium heat, melt 3 tbsp butter. Stir in panko until it absorbs butter. Transfer to small bowl.
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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.
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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.
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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.
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Bake in preheated 400F (200C) oven until golden, 18 to 22 minutes. Let stand 15 minutes before serving to let it firm up slightly.