Cook the penne in plenty of boiling salted water following the instructions on the packet. Preheat the oven to 200 ºC.
Gently fry the garlic in a frying pan with extra-virgin olive oil. Remove the garlic once the olive oil has started to take on some colour.
Grate the Gouda and Emmental, or use a food processor, to make them easier to melt. Add to a frying pan with the cream and melt over a low heat. Add salt and pepper to taste (don’t overdo it: cheese already contains salt).
Take the pasta off the heat a minute early, strain and add to the frying pan to finish it off in the cheese sauce over a low heat.
Pour the pasta and cheese sauce into a baking tray, sprinkle with grated Parmesan and bake au gratin for a few minutes.