Bring a stock pot of salted water to a boil, and add macaroni.
Cook until al dente.
Add mushroom soup, whipping cream, sour cream, and 75 % percent of your finely grated gouda, vermont cheddar, and regular cheddar mixture [reserve the rest to sprinkle on top of the dish] to a medium saucepan on low heat.
Cook just until all cheese has melted, making sure to stir continuously.
In a medium casserole dish [13x9], add your noodles then pour the sauce over them and mix well.
Add freshly ground black pepper & seasoning salt to taste.
Sprinkle the remainder of your cheese mixture on top of your dish, cover with foil and cook on 350 degrees for 25-35 minutes.
Remove the foil, then place the dish in the broiler for about 2-3 minutes.