1 lb. elbow macaroni
1 stick butter, divided
1/4 cup flour
1 cup milk, plus more if needed
1 cup cheddar or other cheese of your choice
1 cup breadcrumbs
In a large pot, boil pasta in lightly salted water according to package directions. When "al dente," drain and set aside.
Make a white sauce by melting half the butter in a pan and adding in the flour. Cook together until flour is fully incorporated. Add milk and stir until smooth. If too thick, add a bit more milk.
Add 1 cup of cheese, stir. Again, if too thick, add a bit more milk.
Stir the elbows and sauce together, mixing thoroughly. You can add more cheese if you'd like. Place into a glass baking dish.
Melt the remaining butter and add to the breadcrumbs. Spread on top of the macaroni and cheese. Bake at 325 degrees for about 30 minutes, until the breadcrumbs are brown.