Boil 4 cups of water in a large pot. Add a pinch of salt and the pasta. Cook according to package instructions until al dente, then drain and set aside.

While the pasta is cooking, grate the cheddar cheese and set it aside.

In a saucepan, melt 2 tablespoons of butter over medium heat. Add 1 tablespoon of flour and whisk continuously to create a roux. Cook for about 1-2 minutes until it turns golden.

Gradually pour 1 cup of milk into the roux, whisking constantly to avoid lumps. Cook for about 3-4 minutes until the sauce thickens.

Reduce the heat to low and add the grated cheddar cheese to the sauce. Stir until the cheese is completely melted and smooth.

Season the cheese sauce with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, adjusting to taste if necessary.

Add the cooked pasta to the cheese sauce, tossing it gently to coat the pasta evenly.

Serve the creamy cheese pasta hot. Optionally, garnish with additional cheese or herbs if desired.