Cook pasta in salted boiling water until al dente, about 7-8 minutes. Drain and set aside.

In a saucepan, melt butter and whisk in flour to create a roux. Cook for 1 minute.

Gradually add milk, stirring until thickened, about 3-5 minutes. Remove from heat.

Stir in shredded cheddar cheese until melted and smooth.

Combine cheese sauce with cooked pasta, mixing until well coated.

Preheat oven to 350°F (175°C). Transfer to a greased baking dish, top with breadcrumbs, and bake for 20-25 minutes.