Cook the pasta according to package directions. Drain and set aside. In a medium saucepan, melt butter over medium heat. When butter melts and foams, add flour and whisk consistently until slightly darkened, 1 to 2 minutes. Add turmeric and whisk to combine.
Slowly add in the half and half. Bring to a boil, then reduce heat and cook, stirring often, until thick, about 5 minutes. Salt to taste.
Stir in the crème fraîche.
Turn the heat to low and begin mixing in the cheese into the sauce. Stir until all the cheese has melted and the sauce is creamy.
Remove the sauce from the heat. Add pasta and stir to coat. Serve with parsley.
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