Cook pasta with enough water to cover and 1 tablespoon salt, until just tender, about 8 to 10 minutes. Drain pasta and return to pot.
While pasta is still hot, add butter and cream cheese, and stir until butter and cream cheese are melted.
Add half-and-half to the pot and stir until warmed.
Stir in the Velveeta cubes and stir until mostly melted.
Stir in the cheddar cheese by small handfuls and stir until blended in. Continue adding the cheese in small amounts until all is incorporated.
Season with salt and pepper to taste. Stir to mix well.
* Many times I serve this dish without baking because it’s ready right out of the pot! If you prefer baked macaroni and cheese, spray a 9x13-inch baking dish with cooking spray and bake in a preheated 350-degree oven for about 30 minutes or until hot and bubbly.