In a pot of water, cook the elbow pasta noodles according to the package directions. Drain and set it aside.
In another pan, heat butter and Dynasty Hot Chili Oil on medium-high heat until the butter is melted.
Add the flour to the melted butter/chili crisp and stir to create a roux, about 1-2 minutes.
Add the milk to the roux and cook until the sauce thickens. Add the shredded white cheddar cheese and stir to create a silky, smooth cheese sauce.
Add the cooked pasta to the cheese sauce and mix to combine.
In a small pan, heat the Dynasty Japanese Style Panko Bread Crumbs and Dynasty Hot Chili Oil on low heat. Toast the breadcrumb mixture just until it is golden brown.
Top the chili crisp mac & cheese with the toasted bread crumbs, garnish with green onions and enjoy!
