1. Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain and set aside.
2. In the same pot, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Pour in the milk and heavy cream, stirring gently. Allow the mixture to come to a gentle simmer, then reduce the heat to low.
4. Slowly stir in the shredded cheddar and grated Parmesan, mixing until the cheeses are melted and the sauce is smooth. This step always brings back memories of stirring pots with my mother, learning the patience required to create the perfect sauce.
5. Season with salt, pepper, and nutmeg, adjusting to taste. Add the cooked macaroni to the cheese sauce, stirring until well combined.
6. Fold in the chopped basil just before serving, allowing its fresh aroma to permeate the dish.

This process is almost meditative, reminding me of the quiet moments spent in Nonna Rosa’s kitchen, where each stir seemed to weave a story of its own. Feel free to experiment, as my mother would say, “Cooking is a dance, not a science.”