Preheat your oven to 180°C (350°F) and lightly butter a baking dish to prevent sticking.
Cook the elbow macaroni in salted boiling water until just tender, about 8 minutes, then drain and set aside.
In the same pot, melt the butter over medium heat until it starts to smell nutty, about 1 minute.
Stir in the flour and cook for another minute, whisking constantly until the mixture turns slightly golden and smells toasty.
Gradually pour in the milk while whisking, and continue to stir until the sauce thickens and becomes smooth, about 5 minutes.
Add shredded cheddar cheese to the sauce and stir until completely melted and silky.
Fold the cooked macaroni into the cheesy sauce, ensuring all the pasta is well coated.
Transfer the coated pasta into the prepared baking dish, spreading evenly.
Sprinkle a generous layer of breadcrumbs and a little extra cheese on top for a crispy, cheesy crust.
Bake in the oven for 20-25 minutes until bubbling around the edges and golden on top.
Remove from oven, let sit for a few minutes, then serve hot and enjoy the creamy, crunchy, cheesy goodness.
