• Boil pasta as per package directions, reserving some pasta water. Do not overcook; keep it al dente. Drain and set aside.
  
• Heat 1 tablespoon of oil or butter in a large pan (preferably oven-safe).
• Add the chopped green chili and onion to the pan. Saute for 2-3 minutes until the onions are translucent.
  
• Add the ginger and garlic and saute for a minute until the raw smell is gone.
• Add the red and green bell peppers and saute for 2 minutes. Then add the spices and mix them all well.
  
• Add the tomato paste. Stir and cook for a minute.
• Now move this mixture to the side of the pan. Add the butter and let it melt. Add the all-purpose white flour to the butter and cook for 1-2 minutes.
  
• Now we will add the milk and cream. Add 1/2 cup of milk at a time, stirring it in before adding more. Let the sauce simmer for 4-5 minutes until it bubbles. Turn off the heat.
  
• Now we will add the shredded cheese. Mix 1 1/4 cups of shredded cheddar and 1 cup of Gouda in a bowl. Add cheese in 3 parts, a little at a time, stirring until it is combined, then add more and stir again. This will ensure it does not curdle and that it forms a smooth and creamy sauce.
  
• Mix the cooked pasta in the creamy sauce. Stir until it is all coated in the sauce. Adjust with reserved pasta water if needed.
  

Baking Pasta

• Preheat oven to 350 F. If your pan is oven-safe, we can assemble in this pan. Otherwise, butter an oven-safe baking dish and transfer the pasta to it.
  
• Spread the remaining shredded cheese on top of the pasta. Sprinkle the panko breadcrumbs if using. Optionally, top with sliced jalapenos.
  
• Bake the pasta for 15 minutes until the cheese is bubbly. For an even more golden-brown topping, set the oven to broil for the last 3-4 minutes of baking. 
  
• Garnish with cilantro and serve. You can also top with chili flakes if you like.