Place a saucepan on medium heat and warm the milk until it begins to bubble, being careful not to boil.

In a separate heavy-bottomed pot, melt the butter over medium heat.

Add the flour to the melted butter and whisk constantly until the mixture turns light brown (3-4 minutes).

Remove from heat and slowly pour in the warm milk, whisking continuously to prevent lumps.

Return the pot to medium-high heat and continue whisking until the sauce becomes silky and thick (2-3 minutes).

Add salt to the sauce and stir.

Cook the elbow pasta in salted boiling water according to package instructions.

Drain and rinse the pasta.

Add the cheddar cheese to the prepared sauce and cook over medium heat, stirring until the cheese is melted.

Add the cooked pasta to the cheese sauce and stir until heated through (5 minutes).

Spoon into bowls and serve.