Ingredients

• 8 ounce elbow pasta
• 4 tablespoon butter
• 3 tablespoon all-purpose flour
• 2 cup whole milk
• 2 cup cheddar cheese, shredded
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Steps

1. Fill a large pot with 6 quarts of water and bring to a boil over high heat.
2. Add salt to the boiling water, then add elbow pasta and stir occasionally. Cook until tender, about 8 minutes.
3. While pasta cooks, melt butter in a medium saucepan over medium heat.
4. Sprinkle flour over melted butter and stir constantly for 1 minute to create a paste (roux).
5. Gradually pour milk into the roux while stirring constantly to avoid lumps. Continue stirring for 2 minutes until the sauce thickens.
6. Remove saucepan from heat and stir in shredded cheddar cheese until completely melted and smooth. Season with black pepper.
7. Drain cooked pasta in a colander and return to the large pot.
8. Pour cheese sauce over pasta and stir until every piece is coated. Serve immediately while hot.