Preheat oven to 400° F.

Spray a deep 9" x 13" baking dish with cooking spray and set aside.

Cook the pasta of choice per package directions to al dente. Drain well and set aside.

Over medium-low heat, add 4 tablespoons of the butter to a Dutch oven and melt.

Add garlic powder, onion powder, cayenne pepper, salt, and pepper to the butter. Stirring constantly, for 30 seconds, until fragrant.

Add flour to the pan and whisk to combine Cook for 2 minutes, stirring fairly constantly, to create a roux.

Slowly pour in half and half, then the milk, whisking constantly, until lump-free.

Turn up heat and bring mixture to a simmer and simmer until thickened, stirring occasionally, about 5 minutes. (Make sure the bottom of the mixture doesn’t burn.)

Mix the Gouda and sharp cheddar cheeses in a bowl. Remove Dutch oven from heat and add half of the mixed cheese, stirring softly until the cheese melts.

Add shrimp and cooked pasta to the Dutch oven. Fold to combine with the sauce. Transfer mixture to prepared baking dish.

Add remaining cheese to the top of the dish.

In a small bowl, melt remaining 2 tablespoons of butter. Add breadcrumbs and grated Parmesan, and stir until it resembles wet sand.

Sprinkle breadcrumbs evenly over the top.

Bake for 20-25 minutes, or until bubbly and the top is golden brown.

Remove from oven and let sit for about 10 minutes before serving. Sprinkle parsley over the top before serving, if desired.