Begin by boiling a large pot of salted water over high heat. Once it's at a rolling boil, add your pasta and cook according to the package instructions until al dente, typically 7-8 minutes. Drain the pasta and set it aside.

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Gradually whisk in ¼ cup of flour and cook for about 1 minute until it forms a smooth paste.

Slowly pour in 2 cups of milk while whisking continuously. Continue cooking and stirring until the mixture thickens slightly, about 3-4 minutes.

Remove the saucepan from heat and gradually blend in 2 cups of shredded cheddar cheese, stirring until completely melted and smooth.

Return your drained pasta to the saucepan with the cheese sauce and gently fold until every noodle is coated.

Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased baking dish, top with breadcrumbs, and bake for 20-25 minutes until golden brown.

After baking, let it cool for a couple of minutes before serving. Scoop generous portions onto plates and enjoy.