Chipotle-Bacon Mac and Cheese

Winner of the 2012 Side Dish Contest: Best macaroni and cheese
Preheat the oven to 350 degrees. Take 1 gallon. bring the water and 1 1/2 teaspoons of salt to a boil in a roasting pan; add the pasta. Cook for 8 to 9 minutes or until al dente. Drain; rinse with cold water. Drizzle with 1 tablespoon of oil.Melt the butter in a large saucepan over medium-high heat. Add the onion and simmer for 4-5 minutes or until soft. Add the flour and cook, whisking constantly, for 1-2 minutes or until smooth. (Do not brown the flour.) Halve the next 2 ingredients and the remaining 1 1/2 teaspoons of sea salt and bring to a boil. Cook, whisking constantly, for 5-6 minutes or until thickened. Gradually add the cheeses, stirring until smooth. Transfer the mixture to a large bowl; toss with the cooked pasta. Spoon into a lightly greased 13-inch x 9-inch baking dish.Saute the chipotle pepper in the remaining 1 tablespoon. Heat the corn oil in a small skillet over medium-high heat for 30 seconds or until the mixture begins to smoke. Remove from the heat and quickly stir in the bacon and panko until they are coated. Sprinkle the pasta with this mixture.Bake at 350 ° C for 15-20 minutes or until golden brown. Serve immediately.