[LMB] AKICOT:L Cooking Macaroni Cheese

[Hendon, Alison]

James wrote:
> 
> 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.

I completely disagree - IMHO cooking the flour in the butter first takes
away that floury, pasty taste (at least I can taste it) and it's easier
to keep out the lumps - I just use a whisk.  I think a
white/cream/bechamel sauce is so easy to make and has been so hyped as a
problem.

Alison