In a small saucepan bring lightly salted water to a rolling boil. Add macaroni and cook according to box directions.
While the pasta is cooking, melt the butter in a separate small saucepan over medium heat.
Once the butter is melted, whisk in flour and cook until mixture thickens – about 1 minute. Pour in the milk and continue to whisk to keep a smooth consistency until mixture thickens and bubbles (about 3 minutes).
Remove pan from heat and stir in shredded cheese. Add salt and pepper to taste. If you want to kick it up a notch, add (optional) pinch of paprika and cayenne pepper, and stir.
Drain pasta once cooked and fold it into the cheese sauce until completely coated. Serve warm.