Do the Roux

It’s February! Yesterday was a sunny, 70 degree day, just the kind of weather I like in the middle of winter. Today is more like February–rainy, chilly and perfect for cuddling on the couch, watching a movie, and savoring a warm, home-cooked meal for dinner, like mac & cheese!

For those unfamiliar with a roux, it’s a combination of flour and fat, typically butter, that’s used as a base or thickening agent for a number of sauces. For southern loving cooks like me, it’s a stepping stone toward making the perfect macaroni & cheese. I’ve tried many roux-based cheese sauces that never turned out, either they never thickened up or weren’t cheesy enough.
Believe me when I say this. is. IT! Velveeta, eat your heart out.
Cheese Sauce to End All Cheese Sauces

For Pasta & Vegetables

3 T. Butter
3 T. Flour
1 1/2 cups Milk
1 cup Cheese
Salt & Pepper to taste

Start by melting butter in a saucepan over medium heat. Remove from heat and whisk in flour and seasonings. Gradually add milk, whisking with flour-butter mixture. Cook over low heat, stirring constantly until thickened and smooth. Cook 5 minutes longer, then add cheese.


Stir in until smooth. I threw in a full cup of cheese, saving a little to sprinkle on top at the end.

To create my delicious dish, boil preferred pasta according to package instructions and when cooked and drained, stir in to the cheese sauce.


With a rich meal like this, it’s always a good idea to add veggies, so I added broccoli. My favorite way to cook broccoli is to throw a little butter into a pan, heat it up on medium and add broccoli, stirring once. Add salt & pepper and then leave it alone to get a nice golden brown sear. Cook at least 5 minutes. Once done to your liking, stir into pasta and cheese sauce.


And there you have it. Divide into bowls and, if desired, sprinkle remaining cheese on top.
Feisty Tip:Lay a paper towel or napkin over bowl to trap heat and help melt the cheese.
While eating, Nick exclaimed, ‘this is the best mac & cheese I’ve ever had.’
He’s definitely a keeper and so is this recipe! šŸ˜‰



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