Cook the macaroni in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.

Melt the butter in a large pot over medium heat, whisk in the flour for 2-3 minutes, then gradually add the milk while whisking.

Add the shredded cheese to the sauce and stir until creamy and smooth, then combine with the drained macaroni.

Transfer the mixture to a greased baking dish and prepare the crescent roll dough into rib shapes to place on top.

Bake at 350°F for 25-30 minutes, or until bubbly and the dough is golden brown.

Let cool for 5-10 minutes before serving to help the dish hold its shape.