Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the elbow macaroni and cook according to package instructions for about 7-8 minutes, or until al dente. Drain the pasta and set aside.

In a large saucepan, melt 3 tablespoons of butter over medium heat. Stir continuously to ensure it doesn't brown; once melted, sprinkle in 3 tablespoons of all-purpose flour. Cook for about one minute, stirring until smooth and bubbly.

Gradually whisk in 2 cups of bone broth and 1 cup of milk into the roux. Cook over medium heat for about 3-5 minutes, or until it thickens to a creamy consistency.

Once thickened, reduce the heat to low and add 2 cups of shredded cheddar cheese. Stir until melted and the sauce is smooth, about 1-2 minutes.

Fold the cooked elbow macaroni into the cheese sauce, ensuring every piece is coated evenly. Stir gently for about a minute.

Taste and season generously with salt and pepper. Serve warm for the best flavor and texture.