• 1 16-ounce box cavatappi or cellentani (corkscrew-shaped pasta)
• 3 tablespoons plus 1 teaspoon unsalted butter
• 3 tablespoons all-purpose flour
• 2½ cups 2% milk
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 ounces Gouda cheese, grated
• 4 ounces sharp Cheddar cheese, grated
• 4 ounces Swiss cheese, grated
• ½ cup grated Parmesan cheese
• ⅔ cup plain panko bread crumbs
• Chopped fresh parsley (optional)

1. Heat broiler. Coat a 9-inch-by-9-inch broiler-safe baking dish or six 1-cup ramekins with nonstick cooking spray. Bring a large pot of lightly salted water to a boil. Add pasta and cook 11 minutes, following package directions. Drain and transfer to bowl.
2. Heat 3 tablespoons of the butter in a medium-size saucepan over medium heat until melted. Add flour, whisking to blend. Gradually add milk; whisk until smooth. Bring to a simmer over medium to medium-high heat, stirring, then add onion powder, salt and pepper. Simmer 3 minutes, then remove from heat.
3. Stir in Gouda, Cheddar, Swiss and ¼ cup of the Parmesan until cheeses are melted and sauce is smooth. Mix into cooked pasta and pour mixture into prepared dish(es).
4. In medium-size microwave-safe bowl, melt remaining 1 teaspoon butter. Stir in panko and remaining ¼ cup Parmesan. Divide evenly over pasta. Broil 3 minutes or until browned. Garnish with parsley, if desired.

Makes: 12 servings