First, shred both hard cheeses and set aside your cream cheese to soften. This step allows everything to melt beautifully.
Next, place a 6-quart pot filled with heavily salted water on the stovetop over high heat and bring it to a boil. This is crucial for cooking the pasta properly.
Add the dried elbow macaroni to the boiling water, stirring well. Cook according to package instructions, which usually takes about 6 to 9 minutes for al dente. Be careful not to overcook the pasta; it should remain slightly firm. Once done, scoop out 1 cup of pasta water for later use, then drain the pasta in a large colander.
In the meantime, set another 4- to 6-quart pot over medium heat for the cheese sauce. Melt 3 tablespoons of butter in the pot, then whisk in 2 tablespoons of flour. Continue to whisk for 2 to 3 minutes until the roux mixture turns golden, which promotes even thickening.
Gradually whisk in the 3 cups of half & half or whole milk until there are no clumps. Next, add the softened cream cheese, along with the shredded cheddar and smoked gouda. Stir until the cheeses melt into a smooth sauce. Make sure to lower the temperature to prevent the sauce from boiling.
Now, pour the drained pasta into the cheese sauce, stirring to coat it thoroughly. Gently fold in the raw shrimp and cook until they turn pink, which should take about 4 to 5 minutes. If necessary, add some reserved pasta water to loosen the cheese sauce.
If you prefer a creamier sauce, consider stirring in ½ cup of reserved pasta water. This not only helps maintain the silkiness but also enhances the flavor. Serve warm, garnished with a sprinkle of parsley.
