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1. In a medium saucepan set over medium-high heat, combine:
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- 5 tablespoons ghee
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- All-purpose flour
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The mixture should look like wet sand; if it doesn't add more flour 1 tablespoon at a time. Continue to stir until the mixture is smooth and thick and starts to stick to the bottom of the pan, 1 to 3 minutes. While whisking, vigorously add in:
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- 1 1/3 cups hot chicken broth
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Once the chicken broth is incorporated, whisk in the:
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- Heavy cream
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Simmer the sauce until thickened and reduced slightly, about 15 minutes. Season with:
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- 1/4 teaspoon kosher salt
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- Pinch of freshly ground black pepper
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Turn off the heat.
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2. In a medium skillet set over medium-high heat, add the:
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- Remaining 1/2 tablespoon ghee
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- Roughly chopped shallots
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- Garlic cloves
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Cook, stirring often, until the shallots are translucent, 8 to 10 minutes. Pour in the remaining:
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- 1 1/3 cups hot chicken broth
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Simmer the shallot-garlic mixture until the shallots and garlic are soft, about 5 minutes, then transfer to a blender and blend until completely smooth. Pour the blended shallot-garlic mixture into the saucepan with the cream mixture. Turn the heat on to medium and simmer the mixture for 5 minutes (if the sauce seems too thick and pasty, thin it with a little water).
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3. Pour half of the hot cream sauce into the blender and blend on low speed while adding half of the:
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- Grated smoked gouda cheese
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Pass mixture through fine-mesh sieve.
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Season with salt and pepper, if needed.
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4. Cook pasta as directed. Add enough of the cheese mixture to pasta to generously coat. Transfer to 9-inch baking dish. Ladle remaining cheese sauce over the top of the pasta.
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5. In small bowl, mix together:
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- Panko breadcrumbs
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- EVOO
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- Remaining salt and pepper
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Sprinkle breadcrumbs over pasta and bake at 350 degrees, until breadcrumbs are toasted, 25 to 30 minutes. Serve hot.
