Bring a large pot of water to a boil, add a pinch of salt and cook 8 ounces of elbow macaroni until al dente, about 7-8 minutes. Drain and set aside.

Melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in ¼ cup of flour for 2-3 minutes until smooth and golden.

Slowly pour in 2 cups of half & half while whisking to avoid lumps. Cook for 5 minutes until thickened.

Reduce heat to low, stir in 2 cups of shredded white cheddar until melted and smooth. Season to taste.

Fold the cooked pasta into the cheese sauce and cook for 1-2 minutes on low to absorb flavors.

Let sit for a couple of minutes before serving warm, optionally topping with additional cheese or cracked pepper.