Macaroni cheese has many names, but most of the world calls it mac and cheese. One of those comforting dishes that combines tender pasta with a rich, creamy cheese sauce, born of simplicity, is a staple loved worldwide: the delirium of melted cheese and the satisfying feel of macaroni. The cheese sauce is the big attraction of the dish, and it is usually a combination of sharp cheddar or other cheeses that melt very smoothly to make it thick and velvety. It spreads into each piece of pasta, making each mouthful indulgent and flavourful. More than one kind of cheese is sometimes used to give depth to recipes, whereas others may also have spices such as mustard, paprika, or even an essence of garlic. There are two basic types of mac and cheese: baked, to which one adds breadcrumbs or extra cheese to create a golden crust, and stovetop, which skips over the oven altogether instead of relying solely on the rich, silky smoothness of the cheese sauce. Mac and cheese is traditionally a comfort food, from which many creative adaptations have been derived when adding bacon or truffle oil, mixing in vegetables like broccoli or spinach, and it can be served as a main course or as a side dish accompanying grilled meats, roasted vegetables, or salads. Whether the rich, gooey cheese or soft macaroni bite, mac and cheese is a dish of nostalgia and indulgence, with every spoonful soon to be everybody's favourite.

• 1 box macaroni
• 1/4 cup butter
• 1/2 cup maida
• 1/2 tsp salt
• Black pepper
• 2 cup milk
• 2 cup cheddar cheese

• Start the recipe of Macaroni cheese by bringing large quantities of salted water to a boil.
• Then, add the elbow macaroni to the boiling water. Keep cooking the pasta until it becomes al dente, which should take about 8 minutes. Stir occasionally to avoid sticking.
• Once cooked, empty out all of the pasta and set them aside. This allows the pasta to be ready to be added to cheese sauce as soon as it is prepared.
• In a medium saucepan, melt butter on medium.
• When melted, whisk in the ¼ cup of all-purpose flour. The sauce made from the butter and the flour is called roux, and it will be the thickening agent for your cheese sauce.
• Whisk for about 2 minutes or until the roux has come together, with a slightly golden colour, without any raw flour flavour. The cooking step is aimed at eliminating this.
• Add 1/2 teaspoon salt and a sprinkle of ground black pepper to the roux.
• Slowly pour in the milk while whisking continuously. Slowly adding milk will help prevent lumps in the sauce. Whisk until all of the milk is incorporated, and the mixture is smooth.
• Let this milk mixture simmer on middle heat, occasionally stirring not to burn it at the bottom. When warmed, the sauce will thicken. It will take about 5-7 minutes. Check it by coating the back of your spoon and then lifting it; it should not run off so quickly.
• It will be creamy in texture but not too thick since that cheese will thicken up the sauce.
• Bring the heat down to a simmer and gradually add in the 2 cups of shredded cheddar cheese a handful at a time, stirring well after each addition until it has melted. If you don't stir each addition well before adding another handful, lumpy cheese may result, causing the whole sauce to be clumpy. When all the cheese is added, your sauce will be smooth and velvety.
• Add the boiled and drained macaroni to the cheese sauce. Mix until the sauce fully covers each piece of the pasta.
• Stir it up enough to absorb the flavours of the cheese sauce.
• Serve and taste the mac and cheese.