Preheat the oven to 375°F (190°C).

Cook the macaroni according to the package directions until al dente. Drain and set aside.

Melt the butter in a large saucepan over medium heat.

Add the flour and whisk continuously for about 2 minutes until the mixture is smooth and bubbly.

Gradually add the milk, whisking constantly, until the mixture thickens, about 5-7 minutes.

Whisk in the garlic powder, onion powder, salt, and pepper.

Add the shredded Gouda and white cheddar cheeses, stirring until completely melted and smooth.

Fold the cooked macaroni into the roux, stirring well to coat all the pasta.

Transfer the mixture to a greased 9x13-inch baking dish.

Combine the panko breadcrumbs and grated Parmesan cheese in a small bowl. Sprinkle this mixture evenly over the top of the mac and cheese.

Bake for 15-20 minutes, or until the top is golden brown and crispy.

Let it cool slightly before serving.