Make pasta according to box instructions. Set aside 1 cup of pasta water for the cheese sauce.
While pasta is cooking, dice white onion, red pepper, jalapeño, mushrooms, and a small bushel of broccolini.
Heat a skillet to medium heat. Add a tablespoon of butter and sauté the vegetables. Once slightly charred, add a splash of cold water and cover skillet to let broccolini to steam.
Add cooked noodles to the pan. Then, toss with the vegetables. Grease a baking dish. Add in noodles and vegetables.
Heat a tablespoon of butter in a sauce pot. Then, add pasta water, finely shredded gouda cheese, and milk. Grate wedge of gouda over the sauce pot. You should have about 1 ½ cups of shredded gouda in total.
Whisk cheese sauce continuously until all the cheese is melted. Then, add in cracked pepper, red pepper flakes, and a dash of truffle salt. Pour cheese sauce into baking dish and stir together.
Layer mac and cheese with 1 cup of finely crushed crackers. Top with more finely grated fresh gouda if desired.
Bake at 350°F for 15-18 minutes or until the cheese is melted and the crackers are lightly toasted. Serve immediately and enjoy!