Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook according to package instructions, typically 7-9 minutes, until al dente. Drain the pasta and set it aside.

In a medium saucepan, melt the butter over medium heat. Once the butter is bubbling, add the cream cheese and milk, stirring continuously for about 3-5 minutes to reach a smooth and creamy consistency.

Gradually introduce the shredded white cheddar cheese into the creamy mixture, stirring constantly for about 2-3 minutes until fully melted and thickened. If too thick, add a splash of milk.

Carefully add the drained elbow macaroni to the saucepan, gently folding the pasta into the cheese sauce. Continue mixing for about 1-2 minutes until every piece is coated.

Once combined, remove from heat and transfer to a serving dish. Serve hot, garnished with additional cheese or cracked black pepper.