I bring a large pot of well-salted water to a boil, then cook the elbow macaroni until just al dente. Before draining, I reserve 1/2 cup of the pasta water and set it aside.

I place a medium saucepan over low heat and add the heavy cream and processed cheese. I stir slowly until the cheese melts completely and the sauce turns smooth.

I add the shredded cheddar cheese a little at a time, stirring gently until fully melted and glossy.

I slowly add the reserved pasta water, a few tablespoons at a time, until the sauce becomes creamy and pourable.

I add the cooked macaroni into the sauce and stir until every piece is evenly coated. I taste and add salt only if needed.

I remove it from heat and serve immediately while it’s hot and extra creamy.