Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the dried macaroni and cook according to package instructions, usually around 8-10 minutes, until just al dente. Drain the pasta and set it aside.

In a large saucepan, melt 4 tablespoons of unsalted butter over low to medium heat. Whisk in 1/4 cup of all-purpose flour, stirring continuously for about 2 minutes until the mixture is smooth and bubbly, forming a roux.

Gradually pour in 2 cups of whole or 2% milk, whisking continuously to prevent lumps from forming. Stir until it reaches a creamy consistency, about 4-5 minutes.

Remove the sauce from the heat and stir in 2 cups of shredded cheddar cheese and 1 cup of shredded fontina or Gruyere cheese. Keep stirring until the cheeses are completely melted.

Gently fold the cooked elbow macaroni into your creamy cheese sauce, stirring thoroughly until well-coated.

Immediately serve your homemade stovetop macaroni and cheese in warm bowls, optionally sprinkling more cheese or black pepper on top.