Bring a large pot of salted water to a boil. Add the small elbow macaroni (Brenda uses the little ones, not jumbo elbows) and cook until tender but not mushy. Drain well in a colander and shake to remove excess water.

In a separate bowl, soften 1 stick of butter and 8 oz of cream cheese in the microwave. Stir together until mostly blended.

Return the drained pasta to the hot pot. Immediately stir in the softened butter and cream cheese mixture. The heat from the pasta will help everything melt smoothly.

Grate about 3 cups of sharp cheddar cheese and mix it into the hot macaroni mixture. Stir gently to incorporate.

Start with 1 cup of whole milk, pouring it in gradually as you gently stir over low heat. Continue stirring until the cheese is fully melted and the texture is creamy. Add more milk (up to ½ cup) if you want it gooier.

If you’re not serving immediately, transfer to a casserole dish. Sprinkle extra grated cheese on top, cover with foil, and keep it warm in a low oven (around 200°F/95°C) until ready to serve.