Fans of fromage are sure to enjoy this decadent take on a classic starring four fantastic cheeses!

Preparation

Heat oven to 350°F.

Melt ¼ cup butter in a large sauce pot. Add flour and cook over medium heat for 2 minutes, whisking constantly to avoid lumps. Slowly add 1 cup of milk at a time, incorporating completely before adding more. Bring milk mixture to a simmer and cook for 5 minutes.

Turn heat to low and whisk in Gruyère, Fontina, and aged cheddar. Stir until completely melted, then add salt and pepper to taste. Add cooked pasta and mix until well coated. If sauce is too thick, add more milk in small increments until it reaches desired creaminess, then place cheese and pasta mixture in a baking dish.

Melt remaining butter, then place in a small work bowl and mix with panko and Parmigiano Reggiano. Sprinkle panko mixture over the top of the pasta and bake until golden brown and bubbly, about 10 minutes.