Preheat your oven to 400°F (200°C), and generously grease a large baking dish with butter or cooking spray to prevent sticking.

Boil a pot of salted water and cook the elbow macaroni until al dente, typically about 7-9 minutes. Drain and rinse under cold water to halt the cooking process.

Cook the sliced Andouille sausage in a large skillet over medium heat for 3-4 minutes until it's nicely browned.

Prepare the cheese sauce by melting butter in a saucepan, then whisk in flour to create a roux. Cook 1-2 minutes until lightly colored, then gradually add milk and mix until the sauce thickens, about 4-5 minutes.

Stir in the cheeses (cheddar, Monterey Jack, Gouda) and all the seasonings until melted and smooth.

Combine the cooked macaroni and the browned sausage in a large bowl, then pour the creamy cheese sauce over the top, tossing gently until well coated.

Transfer the mixture to the greased baking dish. In a separate bowl, mix together panko breadcrumbs and Parmesan with melted butter, then sprinkle this topping over the macaroni.

Bake for 18-20 minutes, or until the top is golden and bubbly. Allow cooling for 5 minutes before serving.