A roux is a thickening agent made with flour and fat – in this case that fat is butter. In this version of macaroni and cheese we start with a roux. Start by whisking in a few tablespoons of half and half at a time (no need to measure, just eye ball it) and add more once it is fully absorbed.
Make the Cheese Sauce: Slowly add half and half to the roux.Whisk in flour and cook for about 30 seconds. Make a Roux: Melt butter in a large skillet.Make the noodles: Bring a large pot of water to a roaring boil.Here is the brief overview so you can see how quickly these steps bring it all together.
It is easy to make mac and cheese from scratch. You can find all the measurements and directions at the bottom of the post and lots of my tips and tricks in the body of the post. Macaroni and cheese made from scratch has a creaminess that is out of this world, and with just a little bit of seasoning, the best flavor. It can be done in about the same amount of time and you can’t even compare the taste difference. While it is tempting to reach for the box, homemade mac and cheese is very easy to make. My kids could eat macaroni and cheese for every meal and be very happy people.