Imagine this: you’re starving, and all you want is a giant bowl of melty, delicious mac and cheese. You make it quick, but it turns out dry and not very cheesy. Ugh! But there’s a secret weapon for amazing mac and cheese: a roux (said “roo”).
Don’t worry, it’s not scary! A roux is just butter and flour cooked together. It might sound simple, but it makes all the difference.
This special mixture turns into a thick sauce that holds all that yummy cheese, coating every single noodle in cheesy goodness. So ditch the boring boxed stuff! With a roux, you can be a mac and cheese master at home!
What is a Roux Sauce?
A roux isn’t quite a sauce on its own, but rather a key ingredient that thickens and adds body to many favorites. This French term refers to a cooked mixture of equal parts fat, like butter, and flour.
By whisking them together over heat, a roux transforms raw flour into a thickening paste.
This magic paste is the base for countless creamy sauces, including the béchamel sauce that forms the foundation of a perfect mac and cheese. The roux is what gives mac and cheese that luxurious, decadent texture.
As the béchamel is whisked together with cheese, the roux ensures a smooth and luscious consistency, coating every noodle in cheesy goodness.
How To Make A Roux Sauce For Mac And Cheese – Making A Roux Sauce For Mac And Cheese
A roux is a simple combination of fat and flour that thickens the cheese sauce for your mac and cheese. Here’s what you’ll need to make it:
Ingredients You’ll need
- Butter: 2 tablespoons
- All-purpose flour: 2 tablespoons
- Milk: 2 cups (whole milk for the richest flavor)
- Salt: to taste
- Pepper: to taste
Equipment
- Saucepan (medium-sized)
- Whisk
- Spoon (wooden or silicone)
Instructions You’ll follow
Step 1
Melt the butter in a saucepan over medium heat.
Step 2
Once melted, whisk in the flour. Continue whisking for a minute or two, until the mixture becomes a smooth paste. This is your roux.
Step 3
Here comes the key step: Cook the roux for a few minutes. This will cook out the raw flour taste and can also affect the final color and flavor of your sauce.
For a classic mac and cheese, you want a light roux. Cook it for just a minute or two, until it becomes a light golden blonde color.
Step 4
Slowly whisk in milk to the pan. You want to do this gradually, whisking constantly to avoid lumps. The milk will be absorbed by the roux, thickening the sauce.
Keep whisking and adding milk a little bit at a time until you reach your desired consistency. For a mac and cheese sauce, you want it to be thick but pourable.
Step 5
Once you have a nice, creamy sauce, remove it from the heat and add your cheese. Shredded cheddar is a classic choice, but you can also experiment with other cheeses or a combination of cheeses.
Gruyere, parmesan, and fontina are all popular options. Stir until the cheese is melted and smooth.
Tips
- If your sauce gets too thick, you can thin it out with a little more milk or even some reserved pasta water from cooking the macaroni.
- For a richer flavor, you can brown the butter before adding the flour. Just be careful not to let it burn.
Experiment with different cheeses to find your favorite combination!
Making Your Mac and Cheese Masterpiece
Craving mac and cheese royalty, not just the boxed stuff? Now that you’ve mastered the roux, it’s time to assemble your masterpiece!
Cook the Pasta
Follow the package instructions for cooking your desired pasta shape. Remember, “al dente” (slightly firm to the bite) is ideal for mac and cheese, as it will continue to cook a bit in the sauce.
Reserve Pasta Water
Before draining the pasta, reserve about ½ cup of the starchy pasta water. This magic potion is a lifesaver if your cheese sauce gets too thick – a few tablespoons can thin it out beautifully.
Pasta Meets Cheese
Once the pasta is cooked, add it directly to the saucepan with your prepared cheese sauce. Toss gently to coat the pasta evenly in that delicious cheesy goodness.
Optional Baking Bliss
For a golden brown, bubbly top, transfer the mac and cheese to a baking dish. Sprinkle with additional shredded cheese (your choice!) and bake at 375°F for 10-15 minutes, or until golden and bubbly.
Now, grab a spoon and savor your creation!
FAQs
What is mac and cheese roux made of?
Mac and cheese roux is simply equal parts butter and flour cooked together. This magic combo thickens to create a smooth, cheesy sauce that coats your noodles perfectly!
What is the ratio for a roux?
A roux is typically made with a 1:1 ratio! So, for every 1 tablespoon of butter, you’d use 1 tablespoon of flour. You can adjust this amount based on how thick you want your sauce.
What is the first step in making a roux?
The first step in making a roux is to melt butter over low heat. Then, whisk in your desired amount of flour until smooth!
What is roux made of?
Roux is simply a mix of butter and flour cooked together – the secret weapon for silky smooth sauces!
Conclusion
With the power of the roux in your hands, you’re now equipped to create a mac and cheese that’s anything but ordinary. Don’t be afraid to experiment with different cheeses, spices, or even mix-ins like vegetables or cooked meats. The possibilities are endless!
So, grab your favorite cheese, fire up the stove, and get ready to share your mac and cheese masterpiece with the world!
