Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente (about 7-8 minutes). Drain and set aside.

In the same pot, melt butter over medium heat. Stir in milk until combined.

Gradually mix in shredded cheddar cheese while stirring until melted and creamy.

Add fresh herbs along with salt and pepper; stir until evenly distributed.

Return the drained macaroni to the pot and mix well with the cheese sauce.

Dish into bowls or plates and enjoy immediately for optimal creaminess.