Begin by bringing a large pot of salted water to a rolling boil. Add your elbow macaroni or small pasta shells, cooking according to the package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta in a colander and set it aside.

In a large skillet over medium heat, add the sliced smoked sausage. Cook for 4-5 minutes, stirring occasionally until browned. Transfer to a plate.

In the same skillet, melt the butter. Add flour, stirring continuously to create a roux for about 1 minute. Gradually whisk in the milk, stirring until thickened, about 3-4 minutes.

Lower the heat and stir in cheddar, mozzarella, and gouda cheeses until melted and smooth.

Add the cooked pasta and the browned sausage into the skillet, stirring gently to combine. Season with garlic powder, salt, and black pepper to taste.

Remove from heat and transfer to bowls or a serving dish. Sprinkle with chopped parsley and serve immediately.