I'm tired as fuck, hungry and low on money. I just want

damn

i don't know op but i hope you enjoy your mac and cheese, it is a great food

>>7761031
Appreciated.

File: dukcsac.jpg (13KB, 259x194px) Image search: [Google]

13KB, 259x194px

pls help

Your roux should be roughly 1:1 volume of butter and flour, you can do to by eye. Add the milk to your roux a bit at a time, stirring the lumps out each time before adding more. Do the same with the cheese, making sure it's finely shredded or cubed.

>>7760994
the heat was probably too high, turn off the fire and let the residual heat do it's thing

>>7761166
Oh, so when I make the roux, I turn the flame down and bring the milk only to simmer not boil and then add the cheese? Damn, I'm stupid for not getting this sooner.

>>7761125
Do you have to make roux for mac'n'cheese though? Doesn't the melted cheese in milk add enough thickness?

>>7760994
Getting kinda bored of mac'n'cheese, anyone got some twist for this dish?

>>7761244
Sprinkle it with more cheese and bake it.

>>7761224
Roux makes for a superior Mac'n'cheese.

>>7761244
Add veggies, beef, bake in a non-stick tray in oven with more cheese on-top.

>>7761478
That's called a casserole

' '
:^)

>>7760994
>evaporated milk + butter > grainy ass roux

Here is the answer you seek...

>>7761481
Baking is the traditional way to make macaroni and cheese, has been for centuries.

Stove top is a relatively new method.