– 1 (8 ounce) box elbow macaroni – ¼ cup butter – ¼ cup all-purpose flour – ½ teaspoon salt – ground black pepper to taste – 2 cups milk – 2 cups shredded Cheddar cheese
Bring a big pot of water that has been just mildly salted to a boil.
You should cook elbow macaroni in water that is boiling, stirring it occasionally, for eight minutes, or until it is cooked through but still firm to the biting.
Slowly pour in the milk while swirling nonstop throughout the process.
Continue to simmer and stir the mixture until it is bubbling and smooth, which should take about five minutes.
After about five minutes, add the flour, salt, and pepper, and whisk until the mixture is smooth.
After draining the macaroni, fold it into the cheese sauce until it is completely covered.