12 to 14ouncesof cheese, up to 4 varieties, finely shredded
Prepare a roux: The first step in making macaroni and cheese from scratch is to make the roux for your béchamel sauce. A roux is a mixture of equal parts flour and fat that is used to thicken sauces, soups, and stews. For macaroni and cheese, we use butter as the fat component and make a light-colored (blond) roux.
Whisk in the milk: When the roux has reached the right color and consistency, whisk in some warm milk and continue cooking until the sauce is smooth and creamy, and thick enough to coat the back of a spoon.
Add the cheese: When the béchamel sauce has reached the right thickness, it’s time to stir in your grated cheese.
Add the pasta: Once all the cheese has melted and the sauce is smooth and creamy, it’s ready for the pasta and any other ingredients you might be adding.
Bake or serve: Baked mac and cheese needs a little time in the oven before serving., but if your recipe is for a stovetop mac and cheese, you can serve right away.