PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Lightly spray a 2-quart baking dish with cooking spray; set aside. Combine 1 cup of Gruyère, fontina, and pepper jack cheese in a bowl and set aside for now.

BOIL: Cook the pasta in salted boiling water for 3 minutes shy of al dente (timing should be on the packaging.) Set aside 1 cup of pasta water, then drain the pasta in a sieve and set aside.

SAUCE: Melt 3 tbsp butter in a large saucepan. Whisk in the flour and continue to whisk and cook for 1 minute. Slowly pour in the whole milk as you whisk, then add the half and half. Continue to whisk until the sauce is no longer lumpy season with garlic salt, onion powder, and white pepper. Let cook until it starts to bubble and slightly thicken; about 2-3 minutes. Lower the heat to low or remove the saucepan from the heat. Add 1 cup of shredded cheese and whisk until combined. Then add the next cup and continue to whisk. Repeat until all the cheese has been added to the sauce. Stir in the pasta. And add ¾ cup of pasta water. If the sauce looks a little dry after stirring, add the remaining ¼ cup of pasta water. I usually use the whole cup.

BAKE: Pour the macaroni and cheese into the prepared baking dish. Top with the remaining cup of shredded Gruyère. In a small bowl, melt the remaining 5 tbsp of butter in a microwave-safe bowl. Stir in the panko and crispy fried onions. Then add the parmesan. Sprinkle this all over the macaroni and cheese. Bake until bubbly and golden, about 20-30 minutes. Cover loosely with foil if the top starts browning too quickly. Serve warm from the oven.