Skillet Mac and Cheese with Crispy Bread Crumbs

This is straight out of Southern Livings January edition.  I cannot say enough about the recipe.  Look up 'comfort food' and read:  Skillet Mac and Cheese with Crispy Bread Crumbs.

Mercy.

Double thumbs up from My Man.  Cheers all around the table (except when they thought the fresh parsley was cilantro. boo.).  Will make again.

12 oz. uncooked large elbow macaroni
1/4 cup salted butter
3/4 cupchopped yellow onion
3 T all purpose flour
1 T finely chopped garlic
2 cups whole milk
8 oz. sharp cheddar cheese, shredded
6 oz. processed cheese (velveeta)
1 cup mayo
1/2 t salt
6 T chopped fresh flat-leaf parsley, divided
3/4 cup whole-milk ricotta cheese
1 large egg
1 1/2 cups panko (Japanese-style breadcrumbs - didn't know if this was necessary, but it definitely was and I found it at Wal-mart)
2 T butter, melted

1.  Prepare pasta as directed and set aside.  Preheat to 350.

2.  Melt butter in a 12 inch cast iron skillet, add onion.  Saute 4-5 minutes.  Add flour and garlic to skillet; cook, stirring, until fragrant, 1-2 minutes.  Add milk; bring to a boil.  Reduce heat to low. Gradually add cheddar and processed cheese, whisking until melted.  Remove from heat.  Stir in cooked pasta, mayo, salt, and 1/2 cup parsley.

3.  Stir together ricotta and egg in a small bowl.  Gently stir ricotta mixture into pasta mixture, leaving large swirls.  Bake in preheated oven 10 minutes.

4.  Meanwhile, stir together panko, melted butter, and remaining 2 T parsley until blended.  Top pasta with panko mixture, and bake until top is lightly browned, about 10 minutes.