Bring a large pot of salted water to a boil.

Add the elbow macaroni to the boiling water and cook until al dente, about 7-8 minutes. Drain it in a colander and set aside.

In a medium saucepan, melt the butter over medium heat.

Whisk in the flour and stir for about 1 minute until it becomes a golden paste.

Gradually whisk in the milk, stirring continuously until the mixture is smooth.

Once the mixture thickens, add in the shredded cheese gradually, stirring until melted.

Add the drained macaroni to the cheese sauce and mix well.

Transfer the mixture to a baking dish and bake at 350°F for 20 minutes.