[LMB] AKICOT:L Cooking Macaroni Cheese

[James M. BRYANT G4CLF]

IMHO there is no need for a roux in a white sauce.
(Brown sauce is another kettle of fish.) Blend
FULL-CREAM milk and flour (and salt to taste)
with a hand blender (with a little extra melted
butter if you're feeling particularly decadent)
and bring to the boil - stirring to avoid sticking
and burning. The temperature of a white sauce roux
does not seem to add any cooking which actually
has any effect on the flavour, certainly not if
the white sauce is to be the basis of a cheese or
other flavoured sauce.

James - playing the Schumann Piano Quintet Op 44