1. In a dutch oven, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1 minute. Add the milk a little at a time until it's been fully incorporated. Bring the milk mixture to a boil, whisking frequently, and then cook for 1 minute.
2. Stir the Gouda, spinach and artichoke hearts into the milk mixture and reduce the heat to low. Cook, stirring constantly, until the cheese is melted. Stir in the Romano, crushed red pepper and salt until fully combined.
3. Add the pasta to the pot and toss well to combine.