Prepare the Macaroni and Cheese: Cook the elbow macaroni according to package instructions. Drain and set aside. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute. Gradually whisk in the milk, stirring constantly until the mixture thickens. Remove from heat and stir in the smoked Gouda and cheddar cheese until melted. Season with salt and pepper. Combine the cheese sauce with the cooked macaroni. If desired, pour into a baking dish, top with breadcrumbs, and broil for a few minutes until golden.

Cook the Garlic Herb Lamb Chops: In a small bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub the mixture over the lamb chops. Heat a skillet over medium-high heat. Add the lamb chops and cook for about 4-5 minutes on each side for medium rare, or until desired doneness. Remove from heat and let rest.

Prepare the Cajun Shrimp: In a bowl, toss the shrimp with Cajun seasoning, olive oil, and lemon juice until evenly coated. In the same skillet used for the lamb, add the seasoned shrimp and cook for about 2-3 minutes per side or until they turn pink and opaque.

Assemble the Dish: Plate the smoked Gouda macaroni and cheese as a base. Top with garlic herb lamb chops and Cajun shrimp. Serve immediately and enjoy!