Boil a large pot of salted water and cook the elbow macaroni until al dente, about 7-8 minutes. Drain and set aside.

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring continuously until bubbly.

Gradually whisk in the whole milk to the roux and continue stirring for about 3-4 minutes until the sauce thickens slightly and is creamy.

Remove the saucepan from heat, then stir in the sharp cheddar cheese. Keep stirring until completely melted and blended into the sauce.

Gently mix the cooked pasta into the cheese sauce until every piece is coated in that delightful, creamy goodness.

Transfer the cheesy pasta mixture to a greased baking dish.

In a small bowl, mix breadcrumbs and grated Parmesan cheese. Sprinkle this mixture over the pasta, then bake at 350°F (175°C) for 20-25 minutes until the top is golden brown and crispy.