Adapted from Once Upon a Chef’s recipe. It’s easy to make, creamy not soupy, it has a crunchy topping – and it’s a winner.

8 oz/250g short pasta, e.g macaroni, bowties or penne
4 tbsp butter, divided, plus more for greasing the pan
¼ cup all purpose flour
3 cups milk
1½ cups each: grated Gruyere and grated old white Cheddar (about 3 cups)
¼ cup plus 1 tbsp grated Parmesan
½ to 1 tsp salt
¼ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
½ cup panko breadcrumbs

Preheat the oven to 375F. Grease a 2-quart baking dish with butter.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or just slightly underdone. (It will continue to cook in the oven so you don’t want it fully cooked.) Drain the pasta.

Meanwhile, melt 3 tbsp of the butter in medium skillet over low heat. Add flour; cook for 2 minutes, stirring with a whisk. While whisking, gradually add the milk. Bring to a boil, then reduce the heat to low and cook, uncovered, for a few minutes more, until thickened and smooth. Off the heat, whisk in the Gruyere, Cheddar, ¼ cup Parmesan, salt, pepper and nutmeg. (If the cheese doesn’t fully melt off the heat, it’s okay to place the pan back over low heat, but do not let the sauce boil.) Add the cooked pasta and stir well. Pour into the prepared baking dish and set aside.

In a small skillet over medium heat, melt the remaining tablespoon of butter. Add panko breadcrumbs: cook, stirring often, until golden brown. Sprinkle the toasted panko mixture over the pasta and cheese sauce, followed by the remaining tablespoon Parmesan. Bake for 25 to 30 minutes or until bubbly and golden brown.

Makes about 6 servings.

Note: To reheat leftovers, cover with aluminum foil and warm in a 300°F oven. Do not microwave.