1-Gathering and Prepping: First, preheat your oven to 325°F (163°C) and lightly grease an 8-inch (≈ 20 cm) square baking dish to prevent sticking. Measure out all your ingredients, including the elbow macaroni, butter, flour, salt, pepper, milk, half-and-half, and cheddar cheese, to keep things organized and efficient. Cooking the macaroni in salted boiling water until al dente takes about 8 minutes, then drain and set it aside for later. This step ensures your pasta has the perfect texture that holds up well in the sauce.

2-Making the Sauce: Next, melt the butter in a saucepan over medium heat, then whisk in the flour, salt, and pepper. Cook this mixture for about 2 minutes to form a roux, which is the secret to a thick, creamy sauce. Gradually add the milk and half-and-half, whisking constantly until the sauce thickens and coats the back of a spoon, usually in 3-5 minutes. For added tips on healthy ingredients, visit health benefits of cheese to see how it boosts your meal.

3-Combining and Baking: Once the sauce is ready, remove the pan from the heat and stir in 2 cups of the shredded cheddar cheese until it’s fully melted and smooth. Mix the cooked macaroni with this cheese sauce in your prepared baking dish, ensuring every piece is coated. If you want a crispy topping, sprinkle on the remaining cheese and bake for 15 minutes until it’s bubbly and golden. Remember, this whole process can be done in about 30 minutes total, with 15 minutes for prep and 15 for cooking.