Step 1

Preheat the oven to 350F and prepare a baking dish by greasing the bottom and sides. You can use butter or a non-stick oil spray.

Step 2

Finely chop the onion. Cut the bell pepper in half and remove the core and seeds before finely slicing. Finely mince the garlic.

Step 3

Over medium high heat, melt the butter in a medium sized skillet. Once the butter has melted, add the chopped onion and cook for 2 minutes or until transparent. Toss in the pepper and garlic and saute for 5 minutes or until the peppers have softened.

Step 4

Remove the veggies from heat and set aside.

Step 5

Prepare the pasta according to the package. Cook the pasta as long as the package instructs or, if you prefer it slightly harder, cook for a little less than the recommended time.

Step 6

Drain the pasta, then return it back to the pot over medium-low heat. Add the cooked veggies, evaporated milk, mayo, and both cheeses. Sprinkle in a pinch of salt and pepper and stir on the stove until the cheese begins melting.

Step 7

Move the pasta to the previously prepared baking dish and generously top with more gouda and parmesan.

Step 8

Put the baking dish in the oven and cook for about 25 minutes or until the top has begun to crisp and brown. If you like it particularly crispy, turn your oven to its broil setting for another couple of minutes.