Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain and set aside.

In the same pot, melt 4 tablespoons of butter over medium heat until it achieves a luscious golden color.

Stir in 1 cup of whole milk and 1 cup of heavy cream, warming gently and avoiding boiling.

Reduce heat to low and incorporate 2 cups of shredded sharp cheddar and 1 cup of chopped American cheese in batches, stirring until smooth.

Gradually mix in 1 teaspoon of salt and ½ teaspoon of black pepper.

Fold the drained pasta back into the pot, mixing well with the cheese sauce.

Serve hot and consider topping with extra cheese or crispy breadcrumbs.