Prepare pasta according to package directions. Drain and set aside.
Prepare cheese sauce. Melt butter in a heavy-bottomed saucepan. Stir in flour and cook, stirring constantly, for an additional 1-2 minutes.
Turn off heat and add milk slowly, stirring constantly. Add Olde Thompson Fine Black Pepper and Olde Thompson Fine Ground Himalayan Pink Salt.
Bring mixture to a boil over high heat, stirring constantly. Reduce heat to simmer and add half of cheese, a little at a time, stirring constantly. When all cheese has melted, stir in cooked pasta.
Transfer mixture to a buttered baking dish and top with remaining shredded cheese. Bake until bubbly and cheese has melted, 20-30 minutes.
