Cook the elbow macaroni according to package directions until al dente; then drain and set aside.

In a large saucepan or Dutch oven, melt butter over medium heat, then whisk in the flour and cook for 1 minute until a smooth paste forms.

Gradually whisk in the milk, ensuring there are no lumps, and bring the mixture to a simmer, stirring constantly until it thickens.

Remove the saucepan from the heat, add the shredded cheddar cheese, salt, and pepper, and stir until the cheese is completely melted and the sauce is smooth.

Add the cooked macaroni to the cheese sauce and stir until it is evenly coated.

Pour the mac and cheese into a greased 9x13 inch baking dish.

Preheat your oven to 375°F (190°C) for baking.

Bake for 20-25 minutes, or until the top is golden brown and bubbly.

Let the mac and cheese stand for 5-10 minutes before serving to allow it to set slightly.

Serve warm and enjoy your homemade mac and cheese!