Steps
1. In a large pot, bring 4 quarts (4L) of water to a boil over high heat.
2. Add a pinch of salt and then 2 cups of elbow macaroni. Cook for 7-8 minutes until al dente, then drain in a colander and set aside.
3. In the same pot, melt 1 tablespoon of butter over medium heat.
4. Stir in 1 tablespoon of flour to create a roux, cooking for about 1 minute.
5. Gradually whisk in 1 cup of milk, stirring continuously until the mixture thickens, about 3-5 minutes.
6. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth.
7. Mix the cooked macaroni into the cheese sauce, ensuring it is well coated.
8. Season with salt and pepper to taste.
9. If desired, transfer to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes until golden brown.
10. Serve hot and enjoy!