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A creamy, homemade mac and cheese dish in a pan, with melted cheese being sprinkled on top, creating a rich and gooey texture.

How to Make a Roux for Mac and Cheese – No More Lumps!

Alex
A roux is the foundation of a smooth, creamy, and lump-free cheese sauce for mac and cheese. This simple yet essential cooking technique combines fat and flour to create a thickening agent that transforms milk into a velvety béchamel. Whether you're a beginner or an experienced cook, mastering the roux ensures your mac and cheese sauce is perfectly rich and clings beautifully to the pasta. Follow this step-by-step guide to achieve the ultimate cheesy comfort dish.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Base, Sauce
Cuisine American, French
Servings 1 batch (enough for a medium mac and cheese dish)
Calories 150 kcal

Ingredients
  

  • Basic Ingredients
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk warm
  • Optional Ingredients for Flavor
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ cup finely minced shallots optional

Instructions
 

  • Melt the ButterPlace a heavy-bottomed pan over medium heat and add the butter. Stir occasionally until fully melted and foamy.
  • Add the FlourGradually sprinkle the flour into the butter while whisking constantly. Continue whisking until the mixture forms a smooth paste.
  • Cook the RouxLet the roux cook for about 2–3 minutes, whisking continuously, until it turns a light golden color. This ensures the raw flour taste is cooked out.
  • Incorporate the MilkSlowly pour the warm milk into the roux while whisking vigorously to prevent lumps. Continue whisking until the mixture thickens, about 5 minutes.
  • Add Seasonings (Optional)Stir in optional spices like garlic powder, onion powder, paprika, or cayenne for extra flavor.
  • Use for Cheese SauceRemove from heat and gradually add shredded cheese, stirring until completely melted. Your roux-based cheese sauce is now ready for mac and cheese!

Notes

  • Use Warm Milk – Cold milk can cause lumps in the roux. Warm it slightly before adding.
  • Whisk Constantly – This prevents burning and ensures a smooth texture.
  • Control the Thickness – If the sauce is too thick, add a little extra milk. If too thin, cook slightly longer.
  • Storage Tip – Roux can be made in advance and stored in an airtight container in the fridge for up to a week. Reheat gently before use.
  • Alternative Fats – While butter is traditional, olive oil or coconut oil can be used as substitutes.
Keyword béchamel sauce, cheese sauce, creamy mac and cheese, flour and butter sauce, homemade cheese sauce, how to make roux, mac and cheese roux, roux, thickening sauce