Boil the elbow macaroni al dente so it's not over cooked (3 cups), drain and put back in the pot with a tiny bit of the starchy water in it. Put the pot back on low heat. Pour in about 3/4 cup of strained tomatoes or 'passata' sold in jars and two tablespoons of butter. Then pour in half a cup of whole milk, salt and pepper.
Mix all this together until well combined and not so watery anymore. Once its reached that consistency, shred ALOT of nice old cheddar (preferably orange so it gets nice colour) and put it in the pot and keep stirring. Very important to KEEP STIRRING! keep the heat on medium to low. The constant stirring will help the cheese distribute and incorporate into the mixture without sticking too much to the pot.
All this doesn't take very long, about 6min. Salt and pepper to taste if need be. Then transfer the macaroni to a bowl or container and just let it settle for 3min, and serve!
It's delicious, smooth, cheesy and the passata just gives the cheddar a nice kick. Let me know how it turns out!