Boil 8 oz elbow macaroni in salted water until al dente
Drain the pasta and set aside
Melt 2 tbsp butter in a saucepan over medium heat
Whisk in 2 tbsp all-purpose flour
Cook for 1 minute
Slowly whisk in 2 cups milk
Cook, stirring, until the sauce thickens
Add 2 cups shredded cheddar cheese
Stir until the cheese melts
Season with salt and pepper
Mix the cheese sauce with the cooked macaroni
Serve warm