Adapted from The Slow Roasted Italian
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 tablespoon dried Italian seasoning
2 cups whole milk
8 ounces pipette pasta
8 ounces shredded Gouda cheese
1/3 cup freshly grated Parmesan cheese
Bring a large pot of salted water to a boil, and cook pasta according to package directions. Drain and set aside while you work on the sauce.
In a medium-large saucepan over medium heat, melt butter. Whisk in flour and Italian seasonings and cook for about two minutes. Whisk in milk, allowing the mixture to thicken, and then add cheeses and whisk until fully combined and thickened. Add drained pasta to the cheese sauce stir to combine.