Cook the elbow macaroni according to the package instructions in a large pot of salted boiling water. Drain and set aside.

In the same pot, melt the butter over medium heat. Add the flour and stir continuously for about 2 minutes until well combined and the mixture turns slightly golden.

Slowly pour in the milk while whisking constantly to avoid any lumps. Continue to whisk until the sauce thickens and comes to a gentle simmer.

Reduce the heat to low and stir in the grated cheddar cheese. Continue stirring until the cheese has melted and the sauce is smooth and creamy. Season with salt and pepper to taste.

Add the cooked macaroni to the cheese sauce and mix well until all the macaroni is coated with the sauce.

Cook for an additional 2-3 minutes, stirring occasionally, to ensure everything is heated through.

Remove from heat and let it rest for a couple of minutes.

Serve the mac and cheese hot and enjoy!