In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta in a colander and set aside.
In a large saucepan over medium heat, pour in the heavy cream and evaporated milk. Stir gently until warmed through.
Gradually add the sliced American cheese to the milk mixture, stirring until melted and smooth. Then, add the grated Parmesan, Romano, and shredded Colby Jack cheese. Continue to stir until all the cheese is melted and the sauce is creamy.
Add the cooked macaroni to the cheese sauce, stirring well to ensure all the pasta is fully coated in the creamy mixture.
You can serve the mac and cheese immediately for a creamy delight, or transfer it to a baking dish and bake at 350°F (175°C) for about 20 minutes until bubbly and golden on top for an extra touch.
