Cook the roux until you see bubbles on the surface and then continue cooking for an additional 2 minutes before adding the cheese.Whisk in cold milk – not warm – to prevent the flour from clumping.
The roux (equal parts butter and flour) is whisked together until bubbly and golden.The roux is super important to getting the creamiest cheese sauce of your life. This mac and cheese recipe starts with a roux.I used elbow pasta but really, any tubular past will work.The reason is that this is baked mac and cheese so the pasta will continue to cook in the homemade cheese sauce in the oven. Cook your pasta to slightly less than al dente, about one minute shy is perfect.You need to shred it yourself for the best result. It’s coated with antifungals and won’t melt properly. The pre-shredded cheese is great for so many things but not macaroni and cheese. Use block cheese and shred, do not buy the pre-shredded cheese.
Mac and Cheese that will ruin all other Mac and Cheese for you… Tips for the Best Homemade Mac and Cheese
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