Once you boil your macaroni, you will want to ensure it's not overcooked. It's need to be a little underdone because it has to bake in the oven. Do not rinse and set it aside.
In a large pot add 3 tablespoons of butter(from the 1 stick of butter) and 3 tablespoons of flour. This is why I don't use eggs because I will use this as a binding.
Then, stir the rue on low heat, do not let it get brown.
Next, slowly add 2 12 oz cans of Carnation evaporated milk a little at a time. Remember to stir continuously on low heat.
Then, you can begin to add your sliced cheeses, in no particular order.
Be sure to add pepper, feel free to add as much or as little as you desire.
Now, you're going to add the drained elbow macaroni to your cheese.
Then, add 3 tablespoons of butter(from the 1 stick of butter), stir on low heat until everything is combined and the butter has melted into the macaroni and cheese.