In a large pot, bring salted water to a boil over high heat. Add pasta, cooking according to package instructions (about 7-9 minutes) until al dente. Drain and set aside, reserving some pasta water.

Heat a large skillet over medium heat and add sliced smoked sausage. Sauté for about 4-5 minutes until browned and aromatic. Remove sausage and cover to keep warm.

In the same skillet, melt 2 tablespoons of unsalted butter until bubbly. Stir in all-purpose flour, whisking for about 1 minute to create a roux. Gradually add milk, whisking until the mixture thickens (about 3-4 minutes).

Reduce heat to low and add sharp cheddar, mozzarella, and gouda cheeses gradually, stirring until melted and creamy. Do not let it boil.

Gently fold the cooked pasta and sautéed sausage into the cheese sauce, coating thoroughly. Season with garlic powder, black pepper, and salt. If too thick, add reserved pasta water to desired consistency.

Serve warm, optionally garnish with chopped parsley. For a crispy finish, transfer to a baking dish, top with breadcrumbs, and bake at 350°F for about 15 minutes until golden brown.