Creamy Baked Asiago-Gouda Fettuccine

• 1 lb fettuccine pasta
• 1 tablespoon butter
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 6 tablespoons butter, melted
• 1 teaspoon garlic salt
• 1 tablespoon parsley flakes
• 1/8 teaspoon ground cayenne pepper
• 1/4 teaspoon ground nutmeg
• 1 cup asiago cheese, grated
• 1 cup smoked gouda cheese, grated
• 1 cup half-and-half
• 1 cup milk

1. Cook fettuccine in large pot of salted water until tender but firm to the bite, about 10 minutes; drain well.
2. While pasta is cooking, in small skillet, saute shallots and garlic in 1 T butter over medium heat until tender; set aside.
3. After fettuccine is done cooking, drain well in colander and then pour back into the same pot.
4. Add the 6 T melted butter and coat pasta well.
5. Next add the shallot mixture, parsley flakes, cayenne pepper and ground nutmeg; stir well.
6. Next, add 1 cup grated Asiago cheese and 1 cup grated smoked Gouda cheese and combine well.
7. Next, add the half-and-half and milk and combine well.
8. Let the fettuccine sit for about 15 minutes so that the pasta soaks up the flavors of the sauce mixture.
9. Bake, uncovered, at 350 degrees F for about 25 minutes, stirring occasionally.
10. Enjoy!
11. Let sit for about 5 minutes and serve.

pasta, butter, shallots, garlic, butter, garlic salt, parsley flakes, ground cayenne pepper, ground nutmeg, asiago cheese, gouda cheese, milk

Taken from www.food.com/recipe/creamy-baked-asiago-gouda-fettuccine-282929 (may not work)