Bring a pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

In a saucepan, melt the butter over medium heat and watch it foam.

Add the flour and stir for 1–2 minutes until it smells slightly toasty and forms a pale paste.

Gradually whisk in the milk. Stir constantly and cook until the sauce thickens enough to coat the back of a spoon.

Remove from heat and stir in the shredded cheddar until smooth and glossy. Adjust salt to taste.

Combine the cheese sauce with the cooked macaroni, folding gently so every noodle gets coated in sauce.

Top with the panko bread crumbs and bake at 350°F for 20 minutes, or until the top turns golden and the edges bubble.

Let rest a few minutes before serving.