Perhaps the best thing about this recipe is that it follows a simple ratio - however much pasta you need, you'll need the same amount of cheese, and evaporated milk. 6 ounces (180 milliliters) evaporated milk.6 ounces (170 grams) of cheddar cheese (I prefer a sharper cheddar).6 ounces (170 grams) of macaroni (or any short pasta you have available).To make Kenji's mac and cheese for two people, you'll need: So just remember to cook on medium heat and to keep stirring.The whole dish requires just these three common ingredients. At this point, roux does not have a lot of thickening power, which is why Cajun and Creole cooks will add file powder at the end of cooking. It not only adds a very rich flavor, but it’s what gives the gumbo that nice, deep color. This is the stage where people will make Gumbo or other Cajun specialties, like Étouffée. This dark roux is a nice milk chocolate color. It will give your final dish a slightly nutty flavor. The roux will still be able to thicken a soup or sauce, but not as much as the blonde roux. Step 6: If you keep on cooking and stirring your roux, it will get darker (as pictured here). This is also a good color or stage if you’re making a pan gravy. A béchamel is often the base to stovetop macaroni and cheese. If you are making a white sauce (or béchamel-another fancy word) you would whisk in the milk now. At this point, the raw taste of flour has been cooked out, and the roux is at its optimal thickening ability. Step 5: Keep your heat on medium and continue stirring for about 5-7 minutes. Step 4: This is what a loosened roux should look like.

It will clump up slightly at first, but it will loosen as it heats. Step 3: Start whisking or stirring the flour over medium heat. Step 2: Once hot, evenly sprinkle the flour over the oil. Step 1: Heat your oil or butter in a heavy bottomed skillet or Dutch oven over medium heat. It just depends on what you are making and what kind of flavor you want to give your dish. You can use any kind of cooking oil, butter, or bacon fat to make a roux. It’s used to thicken soups, stews, and sauces and in the South (and particularly New Orleans), it’s famously used in Gumbo and Étouffée. In simple terms, a roux is equal parts cooked fat and flour. It may sound super French and fancy (pronounced ROO), yet it’s a simple cooking technique that involves just a bit of patience and some basic cooking know-how.

Make a roux for mac and cheese