1-Prepare all ingredients by measuring them out first, then cook the elbow macaroni in boiling salted water until it’s slightly under al dente, which takes about 7-8 minutes, and drain it.

2-In a medium saucepan over medium heat, melt the 3 tablespoons of butter, then whisk in the 2 tablespoons of flour, 1/2 teaspoon of salt, and 1/8 teaspoon of ground black pepper, cooking for about 2 minutes to form a smooth roux.

3-Gradually add the 1 1/2 cups of milk and 3/4 cup of half and half, stirring constantly until the mixture thickens to a gravy-like consistency, about 5-7 minutes.

4-Remove the saucepan from heat and slowly stir in 1 cup of the shredded cheddar cheese, letting it melt gently without over-stirring to avoid graininess.

5-Combine the cheese sauce with the cooked macaroni, then pour half of the mixture into your prepared baking dish, sprinkle with 1/2 cup of cheese, add the remaining mixture, and top with the rest of the cheese.

6-Bake for 15-20 minutes until it’s bubbly and golden on top. For dietary variations, substitute ingredients like using gluten-free pasta in the first step.