By: Dominick Procopio

 Ingredients  1/2 pound elbow macaroni  3 tablespoons butter  3 tablespoons flour  1 tablespoon powdered mustard  3 cups milk  1/2 cup yellow onion, finely diced  1 bay leaf  1/2 teaspoon paprika  1 large egg  12 ounces sharp cheddar, shredded  1 teaspoon kosher salt  Fresh black pepper  1 cup panko bread crumbs

 To start off in a solid molecules a tightly packed together vibrating in place.  Macaroni noodles, butter( in solid form ), flour, powdered mustard, yellow onion, bay leaf, paprika, large egg, sharp cheddar cheese( shredded), kosher salt, fresh black pepper, and Panko breadcrumbs are all the solids needed to make this dish of Baked Mac and Cheese.  This Picture is an example of a solids molecules.

 A liquids molecules are not packed loose enough to escape but can slightly move.  The Liquids in this dish of Baked Macaroni and Cheese is MILK.  This Picture is an example of liquids molecules.

 Just for you to know gas molecules move freely, and aren’t close together. An example of gas molecules.

 In a large pot of boiling, salted water cook the pasta to al dente.  While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.  Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.  Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

 Melting of the butter (When you melt the butter you’re changing the state but, you’re not changing the make-up of the therefore it’s a physical change.)  Whisk flour and mustard and add milk, onion, and bay leaf ( As you whisk the flour and mustard and add the milk and bay leaf in you are mixing all the ingredients together but you’re not changing the make up of each substances again it’s a physical change.)  Temper the egg and stir in cheese ( Tempering is a practice of slightly heating the egg which means you technically aren’t cooking but heating which makes this a physical change as well.)  Boiling the water ( Boiling water is a physical change, because The water itself doesn’t change at all, making this a physical change.)

 Baking the whole entire meal (baking the whole meal is considered a chemical change because all the ingredients are formed together, and this changes the make-up of the individual ingredients and make on large finished product.)

 Conduction is the process of heating from direct contact. Conduction occurs when baking the dish. ( When the oven heats the pan the pan heats the food, and forces the molecules to move fast heating the food, and resulting in a delicious finished product.) An example of conduction.

 Convection is the heating through motions in fluids.  Convection occurs when you’re boiling the water to cook the noodles. (The burner is the hot source, which allows hot molecules to leave the water, and the coolest molecules to sink.)  Convection occurs in the oven while baking. ( The hot rack of the oven transfers the hot molecules up, and the cool molecules down to the bottom of the oven.)  An example of convection.

 Radiation is the process of heating through electro-magnetic waves.  Radiant energy occurs while baking (When the sides of he oven get heated the release radiant energy, and the radiant energy heats the dish being cooked.)  Radiation occurs when the heat gives heat without direct contact.