Cook the macaroni according to package instructions, then drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth and bubbly.
Gradually whisk in the milk until the mixture thickens and comes to a simmer.
Stir in the curry powder, salt, and pepper.
Remove the saucepan from heat and gradually stir in the shredded cheese until melted and smooth.
Add the cooked macaroni to the sauce and stir until well coated.
Serve hot and enjoy creamy curry mac and cheese.
Notes
To store:Place the curry mac and Cheese in an airtight container; refrigerate for 3 days or freeze for 2 months.Thaw the mac & Cheese overnight in the fridge;Reheat in the microwave or stove, adding milk if needed.