| 1 (8 oz) box elbow macaroni | ground black pepper to taste |
| ¼ cup butter | 2 cups milk |
| ¼ cup all-purpose flour | 2 cups shredded Cheddar cheese |
| ½ tsp salt |
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes
At the same time, melt butter in a saucepan over medium heat.
Add flour, salt, and pepper and stir until smooth, about 5 minutes.
Pour in milk slowly, while stirring continuously. Continue to cook and stir until mixture is smooth and bubbling, about 5 minutes, making sure the milk doesn't burn.
Add Cheddar cheese and stir until melted, 2 to 4 minutes.
Drain macaroni and fold into cheese sauce until coated.