Cook the macaroni by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

Make the cheese sauce by melting the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually add the milk, whisking constantly until the mixture thickens. Stir in the smoked gouda cheese, garlic powder, onion powder, salt, and pepper. Remove from heat and combine with the cooked macaroni.

Cook the beef bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on paper towels.

In the same skillet, add olive oil and heat over medium-high heat. Season the salmon bites and shrimp with smoked paprika, salt, and pepper. Add the salmon to the skillet and cook for about 3-4 minutes on each side until cooked through. Add shrimp to the skillet and cook for an additional 2-3 minutes until they turn pink and opaque. Drizzle with fresh lemon juice.

Assemble the dish by layering the smoked gouda macaroni and cheese in a large serving dish. Top with crispy beef bacon, cooked salmon bites, and shrimp. Garnish with chopped parsley before serving.