Macaroni and cheese with Sriracha and panko crust

This macaroni and cheese incorporates two very different exotic ingredients, the Thai Sriracha sauce and some japanese Panko bread crumbs, incorporated to the mac and cheese as if inseparable since the first batch was made; the Sriracha sauce blends in with this recipe perfectly and adds an unpredictable kick... Needless to say this recipe is not for kids; incredible how many variations are possible on the simple macaroni and cheese base!

Ingredients you will need for this:

* 1 lb. macaroni elbows pasta
* 1 and 1/3 cup japanese panko breadcrumbs
* 1 small onion, finely chopped
* 1/2 cup butter, divided in two steps
* 1/4 cup flour
* 2 cups milk
* 1 cup heavy cream
* 1 teaspoon dijon mustard
* 1/4 cup of Sriracha
* Two cups sharp orange cheddar cheese
* 1/3 cup Parmesan cheese
* Freshly ground pepper
* Salt

Steps to make this recipe now:

1) In a small saucepan, melt 1/3 cup butter; pour in the panko then season with a pinch of pepper. Stir to soak the panko flakes in the butter then remove from heat and set aside.

2) Make salted water in a large pot boil and in it, cook the macaroni until ready, about 7 minutes. Drain and reserve.

3) Meanwhile, melt the other 1/4 cup butter in another high wall saucepan; in which you will cook the onions, until translucent, or about 5 minutes. Stir in flour and mix; cook the resulting roux over medium heat (do not brown), stirring. Add 1/2 cup milk, whisking to break up the lumps. When the mixture is smooth and relatively thick, add Dijon mustard, remaining milk and cream. Continue to heat over medium heat until the white sauce becomes thick.

4) Add the Sriracha to the white sauce and stir, then remove from burner. Gradually add 1 and 1/2 cup cheddar, stirring constantly.

5) Preheat oven to 400 degrees F and slightly grease a baking dish with oil on all sides. Pour the pasta in the baking dish, then pour the cheese/sriracha sauce over it and gently mix. Sprinkle the rest of the sharp cheddar, then the parmesan on top, and then sprinkle the panko mixture over this. Bake for about 20 minutes, until the top has acquired a nice tanned tone... Remove from oven and let stand 10 minutes before cutting.