Toast panko breadcrumbs in olive oil with a pinch of salt and fresh herbs over medium heat until golden brown, about 4-5 minutes; set aside for a crunchy topping.

In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly and golden, ensuring no lumps remain for a smooth base.

Gradually whisk in milk, stirring continuously until the mixture thickens, approximately 3-5 minutes, looking for a creamy, velvety consistency.

Stir in cheddar and parmesan cheese until completely melted and smooth, creating a rich cheese sauce that clings to pasta perfectly.

Add Nduja, starting with 1 tablespoon. Stir well and taste; adjust with more Nduja if you desire a spicier kick.

Generously add salt and pepper to enhance flavors, tasting for balance, remembering that the cheeses also contribute saltiness.

Combine the sauce with your choice of cooked pasta, tossing until evenly coated. Top with toasted panko breadcrumbs for that delightful crunch.

Sprinkle with extra parmesan for an added layer of flavor before serving (optional).