1. Prepare: Separate 1 1/2 tablespoons of butter from your total supply and set it aside for the breadcrumbs. Use a tiny bit of extra butter to grease your 1-quart baking dish, then set the dish aside.

2. Boil: Cook 8 ounces of elbow macaroni according to the package instructions. Drain the water into the sink and rinse the pasta under cold water to stop the cooking process.

3. Melt: Place 2 tablespoons of butter into a heavy saucepan over medium heat until it liquefies.

4. Blend: Whisk 2 tablespoons of flour into the melted butter and cook for 1 minute, stirring constantly.

5. Thicken: Pour 1 3/4 cups of milk gradually into the saucepan, stirring constantly until the mixture thickens.

6. Season: Add 1/8 teaspoon of salt, 1/8 teaspoon of black pepper, and 2 cups of grated cheddar cheese to the sauce.

7. Melt: Stir the sauce continuously until all the cheddar cheese is completely melted and smooth.

8. Combine: Add the cooked macaroni into the cheese sauce, stir to coat, and transfer the mixture into the prepared 1-quart baking dish.

9. Mix: Combine 1/2 cup of breadcrumbs with the remaining 1 1/2 tablespoons of melted butter in a small bowl.

10. Coat: Stir to coat the breadcrumbs thoroughly and sprinkle them evenly over the macaroni.

11. Bake: Place the dish in your preheated 350°F oven and bake for 30 minutes until the top is golden.

12. Serve: Serve this delicious, cheesy dish hot right out of the oven!