Direction

1. Cook the pasta of choice according to package directions for al dente. Drain and rinse with cold water to stop the cooking process.
2. Next, heat the olive oil in a small skillet over medium heat. Add the panko bread crumbs and pepper. Brown bread crumbs, stirring once a minute for 5 minutes. Remove from burner and set aside.
3. In a medium saucepan, melt the butter over medium-high heat. Quickly whisk in flour to form a roux.
4. Microwave the milk and half and half for 3 minutes in an oven safe container, being careful to not burn yourself.
5. Roux should be a light brown and have a nutty smell. While whisking, pour in milk. Initially it will be clumpy and thick, but keep on whisking- FAST! Sauce will be a creamy white and thick after all milk is added.
6. Whisk in the gouda until smooth. Still whisking (does your arm hurt yet?) add the parsley, bacon and salt. Remove from heat.
7. In a large bowl, gently toss cooked pasta with gouda cheese sauce.
8. Preheat broiler on high. Coat individual oven-safe bowls or a large casserole dish with cooking spray. Transfer mac and to casserole dish(es). Sprinkle with panko bread crumbs.
9. Place under high broiler for 3-4 minutes, or until bubbly and lightly browned.
10. Remove and drizzle with Sriracha and scallions.
11. If you've tried this recipe, come back and let us know how it was in the comments or ratings!