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Chemical Changes: During this step, the chemical change known as "gelatinization" occurs. Gelatinization is the process in which starch molecules in the flour (used in the roux) absorb liquid and swell, thickening the sauce.

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At first, when you had just put in the milk, the sauce was very thick, but after putting in all the milk, it was more liquid-y and not as thick. The Milk that has been gradually added to the white sauce for it to be creamy and thick after it has been boiled for long enough while whisking it together.

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Physical Changes: The physical change involves mixing the flour with melted butter to form a paste (roux). As the roux is further heated, it changes from a pale colour to a light brown, creating a brown roux, which contributes to the flavour.

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When boiling pasta, it undergoes a physical change, not a chemical change, as it absorbs water, softens, and changes in texture without altering its chemical composition. The heat transfer method here involves both conduction with boiling water conducting heat to the pasta, and convection, as heated water circulates around, ensuring even cooking. The heat directly hits the saucepan boiling after which then cooks the pasta.

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Preparing mac and cheese involves physical changes like melting cheese and browning bread crumbs but it can also include chemical changes such as the Maillard reaction and the coagulation of proteins, which enhance the flavor and texture of the dish. Another change it that the sauce can thicken due to the proteins in it. Heat is transferred through conduction, as the heated oven air transfer heat to the food, ensuring even cooking, convection circulates hot air. A chemical change is the lactose in a milk and sugar in cheese and milk which Millard reaction and dextrination for the bread crumbs which appears brown.

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