In a heavy saucepan, combine milk and all seven types of cheeses.

Heat the mixture over low to medium heat until the cheeses are melted, stirring often to ensure a smooth consistency.

Gently fold in the cooked elbow macaroni, ensuring it is well coated with the cheesy goodness.

Season the macaroni and cheese with salt and pepper to taste.

Heat the dish through, stirring occasionally to maintain creaminess.