Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a medium saucepan over medium heat, melt 4 tablespoons of butter until bubbling. Add 4 tablespoons of flour, whisking continuously to create a roux, and cook until golden.

Slowly whisk in 2 cups of whole milk into the roux, stirring vigorously until the mixture thickens, about 5-7 minutes.

Remove from heat and stir in 1 cup of sharp cheddar cheese and 1 cup of Monterey Jack cheese until melted. Season with salt and pepper.

Fold the cooked elbow macaroni into the cheese sauce until well coated. Use a spatula to combine evenly.

Transfer the mixture into a greased baking dish and preheat your oven to 350°F (175°C). Bake for 20 minutes until the top is lightly golden.

Allow to cool slightly after baking, then serve warm, delighting everyone around your table.