Preheat oven to 375-degrees.

Boil elbow noodles per the cooking directions on the bag (make sure you heavily salt your water after it reaches a boil). As the macaroni is cooking, cut the cheese into cubes.

In a saucepan on the stovetop over medium heat, bring the milk to a simmer and then to a boil. Remove the milk from the heat and slowly whisk the Bisquick into the milk, using a stiff whisk. Whisk vigorously to prevent lumps. Whisk until completely combined. Add salt and desired amount of cracked black pepper. If mixture is lumpy, you can run it through a fine sieve.

Strain the noodles and dump the noodles into an 8-quart casserole dish. Add the cheese cubes on top of the cooked noodles and evenly pour the milk mixture on top. Cover casserole dish with lid and bake in 375-degree oven for 20-minutes. Remove from oven and let set for several minutes. Stir macaroni and cheese and serve warm.