First, cook your pasta per the box or package instructions. Drain and set the noodles aside to be used later. If they start to dry out, run a little warm water over them, mix gently, and re-drain.
Next, over medium heat in a large saucepan, melt the butter and then add the flour. Whisk the mixture and let it cook for one to three minutes. The longer the flour cooks, the thinner the cheese sauce will turn out.
Afterward, add the heavy cream to the butter/flour mix. Use a whisk to combine the ingredients, then let everything cook for about five minutes or until the cream starts to steam.
Then, slowly add the shredded cheddar, Monterey Jack, and gouda cheeses. Be sure to whisk the cheese sauce as everything melts together. The sauce should begin to thicken as it cooks for a few minutes.
Last, pour the three cheese sauce over the drained pasta noodles. Stir, serve, and enjoy! Add salt and pepper to taste.
The calories listed are based on the ingredients and a serving size of two ounces. Actual calories may vary. Cheese sauce has a fondue texture and must be monitored while cooking. Serve while hot and storage is not recommended.