Prepare your cookware and ingredients as needed. Cooking times and results may vary depending on your equipment and ingredients.

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente, meaning tender but still slightly firm in the center. Drain well and set aside.

Prepare the Roux

In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1–2 minutes, stirring continuously, until the mixture looks smooth and lightly cooked.

Build the Sauce

Gradually whisk in the milk while stirring constantly. Cook for about 5–7 minutes, stirring frequently, until the sauce thickens slightly and becomes smooth.

Add the Cheese

Reduce heat to low and remove the pan briefly from direct heat. Stir in the shredded cheddar cheese gradually until fully melted and smooth. Avoid boiling after the cheese is added to keep the sauce creamy.

Combine Pasta and Sauce

Add the drained pasta to the cheese sauce and stir gently until evenly coated and heated through.

Serve

Serve warm. If the sauce thickens too much, add a small splash of milk and stir until the desired consistency is reached.