Fill a large pot with salted water and bring it to a boil. Add the macaroni and cook until just tender, about 7 to 8 minutes. Drain well and set aside.

Place a saucepan over medium heat and melt the butter. Once it starts to foam, add the flour and whisk until the mixture looks smooth. Let it cook for about 1 minute.

Slowly stream in the milk, whisking the whole time so the sauce stays lump-free. Keep stirring until it begins to thicken.

Take the pan off the heat and add the shredded cheddar. Stir until the cheese fully melts and the sauce turns creamy.

Add the cooked macaroni to the cheese mixture and stir until every piece of pasta is nicely coated.

Spoon everything into a greased baking dish and spread it out evenly. Scatter the panko over the top.

Bake at 350°F (175°C) for 20 to 25 minutes, or until the topping turns crisp and golden