How to make Classic Baked Macaroni?

Preheat oven to 400°F. In a medium pot of salted boiling water, cook elbow macaroni until just shy of al dente, about 2 minutes less than package cooking time. Drain, then transfer pasta to large mixing bowl and toss with 2 tablespoons butter until butter is melted and pasta is evenly coated. Set aside. In a large saucepan, melt 2 tablespoons butter over medium-high heat. Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, whisking constantly and thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added. Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to medium-low and, working in increments, whisk in Cheddar cheese until a smooth emulsified cheese sauce forms; do not let the sauce come to a boil once the cheese is added.  Bake on top rack until browned and bubbling, about 45 minutes.

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