Preheat your oven to 375°F. In a large pot, bring salted water to a boil. Add elbow macaroni and cook until al dente. Drain and set aside.

In a different pot, melt the butter over medium heat. Whisk in the flour and cook for about a minute.

Gradually add the half & half to the roux, whisking continuously until smooth. Bring to a simmer and allow to thicken slightly.

Stir in the Rosamae Seasonings Seasoning Salt and garlic pepper.

Reduce heat to low. Gradually add the shredded sharp cheddar cheese to the sauce, stirring until fully melted and smooth.

Grease a 9x13 inch baking dish. Layer half of the cooked macaroni in the dish. Pour half of the cheese sauce over the macaroni. Sprinkle half of the shredded pepper jack cheese on top. Repeat with the remaining macaroni, cheese sauce, and pepper jack cheese.

Bake in the preheated oven for 35 minutes, or until the top is golden brown and bubbly.