Gouda & Mustard Conchiglie

Bring a large pot of salted water to a boil and cook the conchiglie until al dente. Drain the pasta, reserving one cup of cooking water, and set aside.

Melt the butter in a large pan over medium heat. Once melted, add the flour and whisk continuously for 2–3 minutes to form a roux. The mixture should be smooth and light golden but not brown.

Gradually add the milk to the roux while continuously whisking to prevent lumps. Continue stirring and cooking until the sauce thickens, about 5–7 minutes.

Reduce the heat and add the grated Gouda cheese, one handful at a time, stirring until fully melted and the sauce is smooth.

Stir in the mustard, adjusting the amount to your taste. The mustard should add a subtle tang without overpowering the cheese.

Add the cooked pasta to the cheese sauce and stir until fully coated. If the sauce is too thick, gradually add some of the reserved pasta water until the desired consistency is reached.

Preheat the oven to 180°C. Transfer the pasta and cheese sauce to a baking dish, sprinkle with breadcrumbs, and bake for 15–20 minutes, or until the top is golden brown and crispy.

Serve the warm Gouda & Mustard Pasta, garnished with chopped parsley for a fresh touch.