Cheesy Baked Macaroni

1Preheat the oven to 375°F (190°C).

2Cook the elbow macaroni (8 ounces) in a large pot of boiling water with 1 tablespoon of salt (1 tablespoon). Cook according to the package instructions until al dente. Drain and set aside.

3In a saucepan, melt 4 tablespoons of unsalted butter (4 tablespoons) over medium heat. Once melted, add the all-purpose flour (¼ cup) and whisk constantly for 1 minute to cook off the raw flour taste.

4Slowly pour in the whole milk (2 cups) while whisking continuously to avoid lumps. Cook the mixture until it thickens and comes to a simmer.

5Reduce the heat to low and add the shredded cheddar cheese (2 cups), salt (½ teaspoon), and black pepper (¼ teaspoon). Stir until the cheese is completely melted and the sauce is smooth.

6Add the cooked macaroni to the cheese sauce and mix until all the noodles are evenly coated.

7Transfer the macaroni and cheese mixture to a greased baking dish.

8In a small bowl, combine the breadcrumbs (½ cup) and melted butter (2 tablespoons). Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.

9Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese sauce is bubbling.

10Remove from the oven and let it cool for a few minutes before serving.