1 (10-oz.) block extra sharp Cheddar cheese, shredded
1/2 (16-oz.) package elbow macaroni, cooked
Preheat the oven to 400°.
Microwave milk for 1 to 2 minutes until warm.
Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking all the time, for about 1 minute.
Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.
Whisk in salt, black pepper and 1 cup shredded cheese until smooth; stir in pasta. Spoon pasta mixture into a lightly greased baking dish. Top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.