Bring a large pot of water to a boil for cooking the pasta later.
2
Melt the butter in a saucepan and cook the chopped shallot until softened.
3
Add the grated garlic and cook briefly until fragrant.
4
Whisk in the flour and cook just until the raw flour taste disappears, being careful not to let it brown.
5
Pour in the milk and season with salt, black pepper, and nutmeg. Whisk and bring to a light boil, just until it starts to thicken slightly—keep it on the thinner side.
6
Remove the sauce from the heat. In a separate bowl, whisk together the egg yolks and heavy cream.
7
Slowly temper the egg-cream mixture with a bit of the hot sauce, then stir the tempered mixture back into the pot (no further cooking needed).
8
Stir the gouda cheese into the hot sauce until melted. The parmesan can be mixed into the sauce now or reserved to toss with the pasta later.
9
Bring the pasta water to a boil, season generously with salt, then cook the noodles until al dente (about 10 minutes). Drain and transfer to a 9x13-inch baking dish.
10
Pour the rich cheese sauce over the pasta, add the parmesan (or kefalograviera), and gently mix until the noodles are evenly coated.
11
Top with crumbled feta cheese.
12
Place the baking dish in an oven preheated to 375°F (about 190°C) and bake for about 35 minutes, placing a sheet pan underneath to catch any drips.
13
If the top isn't golden yet, broil for an additional 5-10 minutes until golden brown.
14
Remove from the oven and let it rest for about 45 minutes to set before slicing and serving.
PrimedTableBETA
