Ingredients

• 230g elbow macaroni
• 1/4 cup butter
• 1/4 cup plain flour
• 1/2 teaspoon salt
• ground black pepper to taste
• 2 cups milk
• 2 cups shredded Cheddar cheese

Method

Cook macaroni until tender yet firm to the bite. Melt butter in a saucepan over medium heat. Whisk in flour, salt, and pepper until smooth (about 5 minutes). Slowly pour in milk while stirring. Cook until smooth and bubbling (about 5 minutes), stirring so the milk doesn’t burn. Add cheddar cheese, stir until melted (about 3 minutes). Drain macaroni and fold into the cheese sauce.

Adapted from this recipe