Bring a large pot of water to a boil and cook the pasta until al dente. Drain, return the pasta to the pot, and set aside.

In a small bowl, whisk together ¼-cup milk with all-purpose flour until no lumps remain. Set aside.

Heat remaining 1½-cups milk in a medium saucepan over medium heat. Once the milk starts to form small bubbles along the edges of the pan, gently whisk in milk and flour mixture. Season with salt and pepper, and simmer until lightly thickened, about 3 to 5 minutes.

Remove from heat and add shredded cheese. Gently whisk until the cheese has completely melted and formed a thick sauce. Pour the cheese sauce over the prepared pasta and gently mix until thoroughly combined. Cover the pot and allow the flavors to infuse for a few minutes before serving.