Preheat your oven to 350°F (175°C). Grease an 8×8–inch baking dish. Bring a large pot of salted water to a boil, then add the elbow macaroni. Cook for 6–7 minutes until al dente, then drain and set aside.

In the same pot, melt 4 tablespoons of butter over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute until it forms a smooth paste.

Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook for 5–6 minutes until the mixture thickens. Remove from heat, then stir in shredded cheddar cheese, salt, and pepper until smooth.

Fold the drained macaroni into the cheese sauce, ensuring every piece is coated.

Transfer the macaroni and cheese mixture into your prepared baking dish. In a small bowl, mix bread crumbs with melted butter until evenly moistened, then sprinkle over the top.

Bake in the preheated oven for 20–25 minutes or until the topping is golden brown and the sauce is bubbling around the edges.

Allow the dish to cool for 5 minutes before serving to let the sauce set.

Serve warm and enjoy your comforting homemade mac and cheese.