Four cheeses combine to give this macaroni recipe its robust flavor. Oven-broiled bread crumbs and Parmesan cheese add a crunchy topping.
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.