Boil the pasta: Cook the elbow macaroni according to the package instructions. Drain and set aside.

Make the cheese sauce: In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes until smooth and bubbly. Slowly whisk in the milk and continue stirring until the mixture thickens.

Add the cheese: Reduce heat to low and stir in the shredded cheddar cheese until it’s fully melted and creamy. Season with salt and pepper to taste.

Combine: Stir the cooked macaroni into the cheese sauce until everything is well-coated in that creamy goodness. If you want to add bacon, veggies, or breadcrumbs, now’s the time!

Bake it for 10 minutes at 350°F if you prefer a crispy topping, but it’s also amazing straight from the stove.