1. 1. Gather Ingredients: Measure out all ingredients before beginning for a smooth cooking process.

Cook the Macaroni: Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni for about 8 minutes, stirring occasionally, until firm but tender. Drain and set aside.

Make the Cheese Sauce: While the pasta cooks, melt butter in a saucepan over medium heat.

Create a Roux: Stir in the flour, salt, and black pepper, mixing until smooth. Let it cook for about 5 minutes to remove the raw flour taste.

Add Milk: Slowly pour in the milk while stirring continuously. Continue stirring and cooking until the mixture thickens and starts to bubble, about 5 minutes. Be careful not to burn the milk.

Incorporate Cheese: Stir in the shredded Cheddar cheese and mix until fully melted and smooth, about 2 to 4 minutes.

Combine Pasta and Sauce: Drain the cooked macaroni and gently fold it into the cheese sauce until well coated.

Serve and Enjoy: Plate the mac and cheese while hot and enjoy its creamy, cheesy goodness!