In a large pot, bring salted water to a boil, then add elbow macaroni. Cook until al dente—about 7-8 minutes—then drain it and set aside, reserving a splash of the pasta water.

In the same pot, melt unsalted butter over a medium flame. Whisk in all-purpose flour and stir until a smooth paste forms, about 1-2 minutes.

Gradually pour in whole milk while whisking constantly. Continue to stir until the mixture thickens, reaching the consistency of a thin gravy—around 3-4 minutes.

Slowly add your grated cheddar cheese, stirring until it's completely melted and oozing with goodness—this should take another 2-3 minutes.

Gently fold the drained macaroni into the luscious cheese sauce. If it's too thick, just add a bit of reserved pasta water, one tablespoon at a time, until you achieve the perfect creamy texture.

Sprinkle with salt and pepper to taste—mix well. Serve hot directly from the pot or transfer to bowls for a warm presentation.