Method

• Using a large casserole pan, bring 4 cups of water to a boil.  Add salt and a teaspoon of  cooking oil to the water. (The salt will season the pasta whilst the oil will prevent the pasta from sticking together)
• Add the macaroni in the boiling water, stirring occasionally until cooked through but still firm to bite, al dente.
• Melt butter with the remaining cooking oil (again adding oil will prevent the butter from burning) in a saucepan over medium heat; stir in flour, salt and pepper until smooth, about 5 minutes.
• Slowly pour milk into the butter-flour mixture while continuously stirring until mixture is smooth and bubbling, this might take about 5 minutes.
• Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.

Serve immediately!