Start by cubing your mozzarella and shredding your cheddar cheese and smoked gouda. Keep to the side. Then combine milk and cream in a measuring glass.

Fill up a large pot with water and place on the stovetop, covered over high heat. Move on to the next steps while you wait for it to boil.

Begin your roux by melting the butter over medium-high heat in a large skillet or dutch oven. Once the butter starts to sizzle, lower to a medium heat and slowly add in your flour, whisking thoroughly for 1-2.

Once the flour smells toasty, slowly whisk in your milk and cream mixture. Keep whisking until it thickens. This should take around 5 minutes.

If your water is boiling by now, salt the water generously with kosher salt and add your egg noodles for about 8 or 9 minutes.

Start preheating your oven to 370°F.

Turn your attention back to your roux. Add your bourbon, continuing to whisk thoroughly while it simmers and burns off some of the alcohol. As it simmers, add your seasoning of rosemary, thyme, cayenne pepper, nutmeg, kosher salt, and freshly ground black pepper. Once the seasoning is incorporated, add the barbecue sauce and continue whisking until it starts to thicken again, about 5 minutes.

Lower the heat so that the mix is no longer simmering. Switch out your whisk for a straight spatula. Gradually add in the mozarella and then the smoked gouda and cheddar cheese. Save some of the smoked gouda and cheddar for topping. Stir for about 5 minutes until everything is melted and gooey.

When your egg noodles are just about al dente, add them into your cheese mixture. Remove the dish from the heat and combine everything together. Allow it to cool down enough that you could comfortably put your finger in the middle. Then, add your eggs and mix vigorously.

Once your kugel is ready, place into a greased baking dish and use the spatula to flatten/smooth the top. Cover/sprinkle the remaining shredded cheddar cheese and smoked gouda along with matzo meal or panko.

After the cheese is evenly coated on top, place the baking dish into the 370°F preheated oven for about 35 minutes until crispy golden brown.

Let rest for 10 minutes before serving.