8 oz. tubular pasta (such as rigatoni, penne or ziti), cooked
2 tbsp. butter
1/2 c. chopped onion
2 tbsp. all-purpose flour
1 3/4 c. milk
1 c. (4 oz.) shredded Gouda cheese
1 c. (4 oz.) shredded Swiss cheese
2 tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. grated black pepper

TOPPING:

1/2 c. dry bread crumbs
3 tbsp. grated Parmesan cheese
2 tbsp. chopped parsley
2 tbsp. butter, melted

1. Cook pasta in boiling salted water according to package directions; drain.

2. In a large saucepan, melt butter. Saute onion in butter over medium-low heat until soft and translucent.

3. Stir in flour. Cook 1 minute. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil.

4. Remove from heat. Add cheeses, salt and pepper. Stir until cheeses are melted. Spoon into greased 8 inch square baking dish.

5. To make crumb topping, combine crumbs, cheese, parsley and melted butter. Stir until all crumbs are coated with butter. Sprinkle over pasta and sauce.

6. Bake, uncovered, at 350 degrees for 10-15 minutes or until crumbs are lightly toasted.