Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 7-8 minutes. Drain and set aside.

In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to form a roux.

Gradually whisk in milk until smooth and cook for about 5 minutes until thickened.

Remove from heat and stir in shredded cheddar cheese until melted and creamy.

Combine the cooked pasta with the cheese sauce until fully coated.

Preheat oven to 350°F (175°C). Transfer mixture to a greased baking dish and top with breadcrumbs.

Bake for 20-25 minutes, or until golden brown and bubbly.

Let it rest for 5 minutes before serving.

Serve hot, optionally garnished with fresh herbs or extra cheese.