Bring a large pot of salted water to a boil.

Add the elbow macaroni to the boiling water and cook according to package instructions for about 8 minutes until al dente.

Once cooked, drain the pasta in a colander and set aside.

In the same pot, melt the butter over medium heat.

Stir in the flour and cook for about 1 minute, whisking constantly to eliminate raw flour taste.

Gradually whisk in the milk until smooth.

Once the milk mixture thickens, reduce heat to low and stir in the shredded cheddar cheese until melted.

Add the cooked macaroni to the cheese sauce and mix well to combine.