1 teaspoon salt
4 tablespoons salted butter
6 tablespoons All purpose flour
2 cups Gouda Cheese freshly grated
1 cup Smoked Gouda freshly grated
4 ounces Goat Cheese crumbled
2 3/4 cups Milk (whole)
1/4 tsp nutmeg ground
Topping:
1/2 cup panko bread crumbs
1 tablespoon melted butter
1 teaspoon paprika
1 tablespoon Parmesan cheese
1/2 teaspoon parsley fresh, minced super fine
Fill a stockpot with water, add salt and bring to a rolling boil. Once water is boiling, add pasta and cook to package instructions. Do not overcook. You want the pasta to be al dente... not mushy. When pasta is done, drain and set stockpot aside. While pasta is cooking, in a separate sauce pan, melt the butter on medium high heat. Once the butter is completely melted, add the flour and whisk until completely combined. Allow flour to cook for 60-90 seconds to allow the nutty flavor of the flour to come out. While whisking the flour/butter mixture add 1/2 cup at a time the milk. The first couple of times you add the liquid, it will take quite a bit of whisking to get it to incorporate. Continue this until all milk has been added. Continue to stir the milk/flour mixture until the milk thickens. You will know when it is time to add the nutmeg and cheese when you run your finger on the back of a coated spoon and the milk/flour mixture holds the position. Once the liquid has thickened add the nutmeg, and all cheeses stirring until well combined. Once cheese is fully incorporated, pour over the top of cooked pasta and stir to blend well. TOPPING: Heat skillet to high, add panko, stir constantly until golden brown. remove from skillet and set aside. Melt butter in same skillet, then stir everything together until all is coated. Once fully mixed together you can sprinkle over top before serving.