Ingredients

1 box (16 ounces) cavatappi or cellentani (corkscrew-shaped pasta)

3 tablespoons plus 1 teaspoon unsalted butter

3 tablespoons all-purpose flour

2 1/2 cups 2% milk

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

8 ounces Gouda cheese, grated

4 ounces sharp Cheddar cheese, grated

4 ounces Swiss cheese, grated

1/2 cup grated Parmesan cheese

2/3 cup plain panko bread crumbs

Chopped fresh parsley (optional)

Preparation

  1. Heat broiler. Coat a 9 x 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 1/4 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 1/4 cup Parmesan. Divide evenly over pasta. Broil 3 minutes or until browned. Garnish with parsley, if desired.