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Preheat oven to 375F. Important: As noted in the ingredients, the butter and milk must be room temperature. Grate your own cheese. The pasta must be cooked al dente. Please follow the directions exactly or the mac and cheese texture will not be right!
In a large pot (at least a 3-quart pot), filled one-half to three-fourths full with water, add ½ tablespoon of sea salt. Cook the macaroni al dente according to the package directions. Drain the pasta in a colander, turn off the stove, and return the cooked pasta to the pot.
Add the butter to the hot pasta and stir until butter is melted (do not over stir). Then add the milk.
Add ½ teaspoon of sea salt, the black pepper, and 1-½ cups of the freshly grated cheese to the pasta mixture. Lightly toss to combine the pasta, cheese, and seasonings (do not overmix!). Taste test for flavor. Add more seasoning if desired.
Pour the mac and cheese into a 2-quart casserole dish, and sprinkle with the remaining cheese (do not stir). Bake uncovered for 10 minutes.
Remove from the oven and gently stir the mac and cheese.