Begin by bringing a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 7-8 minutes. Drain the pasta thoroughly and set it aside to cool slightly.

In a large pot over medium heat, melt 4 tablespoons of butter. Whisk in 4 tablespoons of flour to create a roux, stirring continuously for about 2 minutes until golden. Gradually pour in 3 cups of milk and whisk vigorously to avoid lumps. Cook for another 5-7 minutes until the sauce thickens before adding in 3 cups of shredded cheese. Stir until completely melted and creamy.

Add the drained macaroni to the pot, stirring gently to coat every piece of pasta with the rich cheese sauce. Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.

Open the crescent roll dough and unroll it onto a lightly floured surface. Cut the dough into strips resembling rib bones, about ½ inch wide. Shape each piece into rib-like curves and arrange them over the mac and cheese in the baking dish.

Preheat your oven to 350°F (175°C). Place the assembled Rib Cage Mac & Cheese in the oven and bake for 25-30 minutes until the cheese sauce is bubbling and the crescent dough is golden brown.

Once out of the oven, let your Rib Cage Mac & Cheese rest for about 5-10 minutes before serving warm, garnished with fresh herbs if desired.