In a large pot, bring salted water to a rolling boil. Add elbow macaroni and cook according to package instructions, until al dente. Drain the pasta and set aside.

Return the empty pot to medium heat and melt the unsalted butter. Whisk in flour, cooking for about 1 minute until bubbly and golden.

Gradually pour in half & half while whisking. Stir for about 3-4 minutes until the mixture thickens slightly.

Remove the pot from heat and stir in freshly shredded white cheddar cheese until melted and smooth.

Add the drained pasta back into the pot, gently folding it into the cheese sauce for 1-2 minutes.

Allow the dish to rest for about 5 minutes before serving.