Cook the macaroni or pasta according to the package instructions until al dente. Drain and set aside.
In a large saucepan or skillet, melt the butter over medium heat. Add the flour and whisk constantly for about 1-2 minutes to create a roux. It should be smooth and light golden in color.
Gradually pour in the milk while continuing to whisk. Cook the mixture, stirring constantly, until it thickens, usually about 5-7 minutes.
Reduce the heat to low, and add the shredded Gouda, Cheddar, and grated Parmesan cheeses. Stir until the cheeses are completely melted and the sauce is smooth. If desired, add a pinch of cayenne pepper for a hint of spiciness. Season with salt and black pepper to taste.
Add the cooked pasta to the cheese sauce and stir until the pasta is well coated.
If you'd like a crispy topping, preheat your oven's broiler. Transfer the macaroni and cheese to an oven-safe dish, sprinkle breadcrumbs evenly over the top, and place it under the broiler for1-2 minutes, or until the breadcrumbs are golden brown. Watch carefully to prevent burning.
Serve the Gouda, Cheddar, and Parmesan Macaroni and Cheese hot, garnished with chopped fresh parsley if desired.
