Fill a large pot with water, season with 1 teaspoon fine sea salt, and bring to a rolling boil. Add rotini pasta and cook to package directions for al dente. Drain and rinse with cold water. Shake colander well to get excess water out of all cracks. Remember, those same cracks will fill with cheese and water will prevent that from happening.
Next, place a small frying pan over low heat. Add extra virgin olive oil, heat for 2-3 minutes, add panko bread crumbs and ground black pepper. Brown bread crumbs, stirring once a minute for 5 minutes. Remove from burner and set aside.
And finally, the "mother" sauce, bechamel. In a medium sauce pan, melt butter over medium-high heat. Quickly whisk in flour to form a roux. At this point, microwave milk for 3 minutes, or until hot and almost boiling. It is important to heat the heat so it is close to the same temperture as the roux when it hits the pan. Continue whisking roux while heating milk. Roux should be a light brown and have a nutty smell. While whisking, pour in milk. Initially it will be clumpy and thick, but keep on whisking- FAST! Sauce will be a creamy white and thick after all milk is added. Continue whisking over heat until bechamel is thick and coats the back of a spoon.
Whisk in grated smoked gouda cheese until smooth. Still whisking (does your arm hurt yet?) add parsley, bacon and remaining 1 teaspoon salt. Remove from heat.
Return rotini to large pot over low heat. Put down your whisk and gently toss rotini with cheese sauce using a spoon until just covered. Do not over mix. Remove from heat.
Coat individual oven-safe bowls or a large casserole dish with cooking spray. Transfer rotini and cheese to casserole dish(es). Sprinkle with panko bread crumbs.
Place under high broiler for 3-4 minutes, or until bubbly and lightly browned.
Remove and top with desired amount of Sriracha and scallions. Eat immediately and enjoy you Aged Gouda and Sriracha Mac and Cheese!