8 oz elbow macaroni 3 tablespoons butter 3 tablespoons all-purpose flour 2 1/2 cups milk 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups shredded cheddar cheese
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
Meanwhile, in a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes.
Remove the sauce from heat and stir in 3/4 of the cheddar cheese until melted and smooth. Add the cooked macaroni and stir until coated.
Transfer the macaroni and cheese to a baking dish. Top with remaining 1/4 cheddar cheese.
Bake at 350°F for 15 minutes or until the cheese is fully melted on top.
Let stand 5 minutes before serving. Enjoy!