Lightly coat a 2-quart (1.89 liters) casserole dish with some butter. Set the dish aside.;
, Fill a large pot with 4 quarts (3.79 liters) of water and bring it to a boil. Add some salt and macaroni, and cook it for about 5 to 7 minutes. The macaroni will continue cooking in the oven.
 Place a large strainer or colander in the sink and pour the macaroni into it. Shake the strainer a little to get rid of any excess water.
 Melt the butter in the saucepan and stir in the flour, salt, and pepper using a whisk. Cook the roux over medium heat for 1 to 2 minutes, or until the flour turns a light brown and bubbles start to form.The saucepan has to be large enough to hold the milk, cheese, and macaroni. You will be mixing everything in this.
 Pour in 1 cup (240 milliliters) of milk and stir it with a whisk to combine. Pour in the remaining milk and continue stirring.Be sure to break up any lumps or clumps of flour.,,, Switch the whisk out for a wooden spoon for this so that the macaroni doesn't get caught in it.
 Tilt the saucepan over the casserole dish, and use your wooden spoon to help spread it in an even layer across the bottom. of the dish. If you'd like, you can sprinkle some extra cheese on top for that extra-crispy layer.
 If you do not want the top to be crispy, cover the dish with a sheet of tin foil for the first 30 minutes of baking.Once the casserole is baked, put it out of the oven using oven mitts.

Preheat the oven to 350°F (176°C) and prepare your baking dish.
Cook the macaroni according to the directions on the package until it is just cooked.
Drain the macaroni and set it aside.
Prepare the roux in a large saucepan.
Whisk in the milk a little bit at a time.
Cook the milk mixture, covered, for about 6 minutes.You are ready for the next step when the milk mixture starts to bubble and thicken.

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Stir in the shredded cheese, and cook until it is melted and smooth.The most popular cheese to use is cheddar, but you can also try other types of cheese as well, including sharp cheddar, fontina, gruyère, cheddar, and parmesan.You can even use a combination of different cheeses.

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Add the macaroni and stir it again until the cheese sauce coats it evenly.
Transfer the macaroni into the casserole dish.
Bake for it for 40 to 45 minutes.The top will turn bubbly, crispy, and golden.
Let the macaroni and cheese cool for 10 to 15 minutes before serving.Cover and store any leftovers in the fridge, and reheat them the next day in the microwave.
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