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.