Bring a large pot of salted water to a rolling boil, cook macaroni until al dente (7-8 minutes), drain and set aside.

Melt butter in a saucepan over medium heat, whisk in flour and cook for 1 minute to form a roux.

Gradually whisk in milk, stirring frequently until the mixture thickens (3-5 minutes).

Remove from heat, stir in cheddar cheese until melted and creamy.

Combine pasta with cheese sauce, mixing until well-coated.

Preheat oven to 350°F (175°C), transfer to a greased baking dish, sprinkle with breadcrumbs and bake for 20-25 minutes.