Unlike BA’s Best Macaroni and Cheese recipe, it’s made without a roux—meaning no flour-based thickener to worry about lumping up the cheese sauce. Instead, American and sharp cheddar cheeses ...
A roux is an equal mix of fat and flour cooked together to make the base of various sauces, including white sauce (béchamel) and gravy. Basically it’s a thickening agent and a particularly nice one if ...
This easy, no-roux mac and cheese recipe is made almost entirely on the stovetop and then gets transferred to the oven to melt the cheesy topping. Oozy, saucy, and delightfully cheese-pully , this ...