Start by boiling a large pot of water. Add the elbow macaroni and sprinkle in that tablespoon of sea salt. Cook according to the package directions until al dente. Don’t forget to stir occasionally. The last thing you need is sticky pasta. Once cooked, drain and set aside.

In a separate pot, pour in the heavy cream and evaporated milk. Heat it over medium-low, stirring gently until warm. Then, add in the garlic powder and mustard powder. It will smell heavenly.

Gradually begin adding your cheeses—first the sliced American cheese, followed by the Colby Jack, Parmesan, and Romano. Stir continuously as they melt, creating that gooey masterpiece.

Once your cheese sauce is velvety smooth, it’s time to unite it with the elbow macaroni. Toss your drained pasta into the cheese sauce. Mix well until every noodle is coated in that creamy goodness. Don’t rush; take your time here. Your patience will pay off.

If you desire a golden crust on top, transfer the mixture into a greased baking dish. You can sprinkle a bit more grated cheese on top before placing it in a preheated oven at 350°F. Bake for about 20 minutes or until bubbly and slightly browned.