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Boil elbow macaroni till al dente. Look at the back of your boxed macaroni for exact timing.
While macaroni is boiling, start making a roux with 1 stick of butter and ¼ cup of flour. Stir the flour constantly to prevent burning. Add in your seasonings. After 3-5 minutes, slowly stir in the 2 cans of evaporated milk.
Slowly add in all of your grated cheese except for the mozzarella. Make sure that the heat is turned low so that the cheese doesn’t separate. Turn the heat all the way off once the cheese is melted.
Stir in the cooked macaroni, then pour half of it into a 13×9 baking dish. Layer the mozzarella cheese on top, add the second layer of macaroni, and finally top it with cheddar cheese.
Cover with foil and bake at 375 for 25 minutes, then remove foil and bake for 5-10 more minutes. I like to add parsley and paprika on top for color, but this is optional.
Let cool for 10-15 minutes before serving, and enjoy!