Spicy Barbados Mac Pie

1 onion, peeled and diced
1 tblsp butter
1 tblsp vegetable oil
1 lb dry past (elbow is classic, but you can try something fun like fusili)
2 tblsp flour
1 habanero, whole and unchopped
1 pint half and half
1 bay leaf
Dried thyme
Paprika
1/2 lb grated cheddar cheese (you can also use mozzarella, swiss or gouda for 1/4 lb) 

Optional: Panko crumbs, banana leaves (available at most Latin or Asian groceries)

Cook onion in butter and vegetable oil until soft and translucent. Meanwhile, cook and drain pasta. Place pasta in a buttered four quart casserole dish (you can also line the dish with banana leaves).
Add flour to the onions and stir well. Add habanero and half and half, with leaf, a punch of thyme and a pinch of paprika. Simmer the sauce (don’t boil) until thickened, about 15 minutes. Don’t pop the habanero. (If you do, remove it immediately, and strain promptly to remove any seeds.) Pour the sauce over the pasta and mix in cheese. If you like a crunchy top, just lightly butter some panko and sprinkle on top for the last 15 minutes of baking time. Pop the dish into a 400F oven for a half hour, then serve to rave reviews.