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Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, usually about 7-9 minutes. Drain well and set aside.

While the pasta is cooking, melt the butter in a medium saucepan over medium heat.

Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce thickens and comes to a gentle simmer, about 3-5 minutes.

Remove the saucepan from the heat. Stir in the shredded cheddar cheese until completely melted and smooth. Season with salt and black pepper.

Add the drained cooked macaroni to the cheese sauce and stir until thoroughly coated. Serve immediately.


Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, usually about 7-9 minutes. Drain well and set aside.

While the pasta is cooking, melt the butter in a medium saucepan over medium heat.

Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue to whisk until the sauce thickens and comes to a gentle simmer, about 3-5 minutes.

Remove the saucepan from the heat. Stir in the shredded cheddar cheese until completely melted and smooth. Season with salt and black pepper.

Add the drained cooked macaroni to the cheese sauce and stir until thoroughly coated. Serve immediately.
