How to make it

1. Preheat the oven to 350° Fahrenheit.
2. In a skillet over medium high heat, melt the butter. Toast the bread cubes in the butter until golden – about 5-6 minutes. Remove to a paper lined plate, season with a bit of salt, and set aside.
3. Melt butter in a large pot over medium heat. Add flour, salt, and pepper and stir until smooth, about 5 minutes. Pour in milk slowly, while stirring continuously. Continue to cook and stir until mixture is smooth and bubbling, about 5 minutes, making sure the milk doesn't burn. Add 2 cups cheddar cheese and Lee Kum Kee Sriracha Chili Sauce. Stir until melted, 2 to 4 minutes. Fold the macaroni into the cheese sauce until coated.
4. Pour the macaroni and cheese mixture into the baking dish and top with the remaining cheese. Bake the macaroni and cheese, uncovered, for about 20 minutes until the cheese is just about set and the top is beginning to brown.
5. Remove from the oven, sprinkle on the croutons and return back to the oven for another 10 minutes or so until everything is golden brown. Drizzle with Lee Kum Kee Chili Crisp Oil, garnish with parsley and enjoy!