Begin by bringing a large pot of water to a boil. Add 1 tablespoon of salt to the water, then add the elbow macaroni. Cook according to the package instructions until al dente. Once cooked, drain the pasta in a colander and set aside.
In a large saucepan, combine the heavy cream and evaporated milk. Heat over medium-low heat until warm, but do not let it boil. Stir occasionally to prevent scorching.
Gradually add the sliced American cheese to the warm cream mixture, stirring continuously until melted and smooth. Then, add the grated Parmesan, Romano, and shredded Colby Jack cheese, stirring until fully incorporated and creamy.
Once the cheese sauce is ready, add the drained elbow macaroni to the saucepan. Stir well to ensure that all the pasta is coated in the luscious cheese sauce.
If you prefer a baked version, preheat your oven to 350°F (175°C). Transfer the mac and cheese into a baking dish and bake for 20-25 minutes, or until bubbly and golden on top. For an extra crispy topping, you can broil for an additional 2-3 minutes.
