Preheat oven to 325 degrees Fahrenheit.

Prepare a large pan of water and bring to boil. Add noodles and stir occasionally. The noodles should boil 5 to 7 minutes or until they start turning white. In other words, just before they start getting soft. They should not be hard and they should not be soft. (I hope that makes sense) 

While the noodles are cooking, melt butter in a saucepan over medium heat. Gradually whisk in flour to melted butter to make a roux. Whisk until completely smooth. Let the mixture bubble for a few minutes while stirring. This is your roux.

Gradually add milk a little at a time whisking to avoid clumps or scorching of the milk. Add salt.

Slowly start adding about one third of the cheese block sliced in small pieces to the mixture stirring constantly.

Simmer for a few minutes until the mixture begins to thicken to a medium consistency.

Remove noodles from heat and strain off water in sink.

Turn noodles into casserole dish or baking pan.

Pour béchamel sauce over noodles.

Slice remaining cheese and place in with noodles pushing cheese down into the mixture. If the mixture looks too thick gradually add a little bit of milk and stir. I like to put a thin layer of cheese on top.

Cover with aluminum foil and bake for 30 minutes.

Remove cover and bake for 15 more minutes.

ENJOY!