Melt 2 tablespoons butter in medium saucepan over medium heat. Add panko; cook an stir 1 to 2 minutes or until golden. Place in small bowl; set aside.
Combine water and 1/2 teaspoon salt in large saucepan; bring to a boil over high hat. Stir in macaroni and quinoa; cook 10 minutes or until pasta is tender. Drain in fine-mesh strainer. Place in large serving bowl.
Melt remaining 2 tablespoons butter in saucepan over medium hat. Whisk in flour; cook 1 minute without browning. Gradually whisk in milk and remaining 1/2 teaspoon salt; cook 5 minute or until very thick. Stir in Cheddar and Monterey Jack until melted. Pour over macaroni mixture.
Top with Parmesan cheese and panko
