Preheat the oven to 350°F (175°C).
Boil elbow macaroni pasta in salted water until al dente, then drain and set aside.
In a saucepan, melt butter over medium heat.
Whisk in all-purpose flour to form a roux and cook for 1-2 minutes without browning.
Slowly add whole milk while whisking continuously to avoid lumps.
Cook the sauce until it thickens, then remove from heat.
Stir in shredded sharp cheddar cheese until melted and smooth.
Season the cheese sauce with salt and black pepper to taste.
Combine the cooked macaroni with the cheese sauce and mix well.
Transfer the mixture to a shallow white ceramic baking dish.
Sprinkle breadcrumbs evenly over the top.
Bake in the preheated oven for 20-25 minutes until the top is golden brown and crispy.
Remove from oven and sprinkle extra cheese and breadcrumbs on top before serving.