Flour: All you need is regular old all purpose flour! You can use standard or unbleached, but I wouldn’t recommend whole wheat flour or alternative grains.Just add a bit more salt when you add in the seasonings during the sauce portion of the recipe. Butter: You absolutely MUST use the real thing for macaroni and cheese! I recommend salted butter for this savory pasta dish, but you can substitute unsalted in a pinch.Some recommend that you heat your milk before adding it to the roux, but I find that adding the milk and whisking in stages works perfectly.

This helps create a lump free sauce because you are whisking until smooth in several separate additions, rather than all at once. I like to add just a little bit, whisk, and then add a bit more, and whisk again. Pour the milk in slowly: When it comes time to add your milk, pour it in very slowly.This indicates that there will be no “flour-y” taste left behind. You are looking for a very light brown, almost beige color. Wait for a color change: to ensure your flour is cooked and your roux is ready, cook your roux, stirring often, until it begins to change color ever so slightly.Whisk often: While letting your flour cook, whisk often to prevent burning and to ensure even cooking.Stainless steel works very well, but you can use a Dutch oven if your saucepans are on the thin side.

Use a heavy bottomed saucepan: Even though I’m experienced with making sauces, I still burn my roux when I use a cheap saucepan! For the best results, use a saucepan with a heavy bottom.

If you’ve successfully made a roux, you can successfully make mac and cheese! My tips for a successful roux: It’s pretty simple to make macaroni and cheese from scratch if you have a good grasp on how to make a roux. How to Make Macaroni and Cheese From Scratch

Mac and cheese recipe with roux