Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux ... Cook until the cheese is browned and bubbling.
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 ...