Set your oven to broil. Cut the red peppers in half, discarding the seeds and ribs. Place cut side down on a sprayed cookie sheet and put in the top part of the oven until skin starts to turn black, about 10 minutes. Immediately place in a bowl and cover with plastic wrap to cool for 15-20 minutes. When cool, remove skins with paring knife and place in a food processor. Blend until smoothly pureed, set aside. Once done roasting the peppers, reset oven to 350 degrees. Cook pasta according to directions. While pasta is cooking, place butter in a large saucepan over low heat. Once melted, whisk in flour, salt and pepper until mixed. Let it cook a minute until smooth. Slowly whisk in the milk, turning the heat up to high. Continuously stir until milk starts to boil. Let it boil for 2 minutes while continuing to stir. Remove from heat. Stir in red pepper puree and gouda until blended. Pour into an ungreased 13x9 baking dish. Heat for 20 to 25 minutes.