Bring a large pot of salted water to a boil, then add the macaroni. Cook until al dente, around 7-8 minutes. Drain and set aside.

In a pot, melt 4 tablespoons of butter over medium heat. Stir in 4 tablespoons of flour to form a roux, cooking for about 1-2 minutes. Whisk in 2 cups of milk, then add cream cheese and cheddar cheese, stirring until smooth.

Once the cheese sauce is smooth, add the drained macaroni and mix well. Preheat the oven to 375°F (190°C).

Roll out the crescent roll dough and cut it into 1-inch strips. Arrange strips in a rib cage shape inside a greased baking dish, leaving room for the mac and cheese.

Pour the cheesy macaroni into the rib cage shape, cover with remaining dough strips, and bake for 20-25 minutes until golden brown and bubbling.

Let cool for 5-10 minutes before serving to help shape set.