Bring a large pot of water to a boil and add the uncooked shells and salt to the water and stir.

Let pasta cook until al dente. Strain noodles and set aside.

Next, prepare a roux by heating a large pot or Dutch oven over medium/high heat. Add butter.

When the butter is melted add flour and whisk until the butter and flour form a crumble.

Slowly add milk to the pot, whisking constantly. Continue to whisk the roux over medium/high heat for about 4-6 minutes or until the roux thickens.

When the roux is thick, remove from heat and add the cheddar cheese. Whisk until the cheese has melted.

Add granulated garlic, salt, and pepper to the cheese sauce. Mix well.

Finally, add the cooked shells to the cheese sauce and mix until the noodles are covered in cheese sauce.

Enjoy immediately.