Kritika Handa
Collect elbow macaroni, cheese (cheddar or your choice), milk, butter, flour, salt, and pepper.
Boil salted water, add macaroni, and cook until al dente, then drain and set aside.
In a saucepan, melt butter over medium heat, add flour, and whisk until golden.
Gradually whisk in milk, stirring constantly until the mixture thickens and is smooth.
Remove from heat and stir in shredded cheese until melted and creamy, adding salt and pepper.
Add the cooked macaroni to the cheese sauce, stirring until the pasta is evenly coated.
Transfer to a baking dish, optionally top with breadcrumbs, bake at 180°C (350°F) until golden, then serve hot.