Cook the Pasta: Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add 8 oz of your preferred pasta and cook it until al dente, approximately 7-8 minutes. Stir occasionally to prevent sticking, then drain the pasta in a colander, shaking off excess water, and set it aside to cool slightly.

Make the Roux: In a medium saucepan, melt 4 tablespoons of butter on medium heat until bubbly but not browned. Carefully whisk in 2 tablespoons of all-purpose flour, stirring continuously for about 1 minute until the mixture becomes smooth and lightly golden.

Add Milk: Gradually pour in 2 cups of milk while whisking consistently to avoid lumps. Continue stirring over medium heat until the mixture begins to thicken, which should take about 3-5 minutes.

Add Cheese: Remove the saucepan from heat and stir in 2 cups of shredded cheddar cheese. Mix gently until the cheese has fully melted and the sauce is luxuriously smooth.

Combine Pasta and Sauce: Add the drained pasta to your cheese sauce, stirring until every piece is thoroughly coated.

Bake: Pour the cheesy pasta mixture into a greased baking dish, spreading it evenly. Top with 1 cup of breadcrumbs and bake for 20-25 minutes at 350°F (175°C) until the top is golden brown and bubbly.