1 pound cellentani or elbow macaroni, cooked and drained
½ cup whole wheat panko breadcrumbs
Melt 2 tablespoons butter in large nonstick skillet, add onions and cook, covered, over medium heat, stirring occasionally, 6 minutes or until onions are tender. Uncover and cook 10 minutes or until onions are golden and beginning to brown, stirring occasionally. If onions look dry, add a few tablespoons of water to skillet to keep them from sticking. Stir in 3 tablespoons Buffalo Trace Whiskey Flavored Seasoning.
While onions are cooking, melt 3 tablespoons butter in 6-quart saucepot over medium heat. Add flour and cook 2 minutes, stirring constantly. Gradually stir in milk and cook over medium heat until mixture thickens and begins to boil, stirring frequently. Add cheeses and stir until melted.
Stir in pasta until combined. Gently stir in onions. Pour mixture into 3-quart baking dish.