Sharp cheese is better! The flavor will be slightly diluted in the roux/milk mix. The more processed the cheese is, the greasier it will get. Use a high quality cheese - cheese that comes shredded and covered in cornstarch is bad. :) The additional butter also made it greasy. 4 tablespoons of each still make enough roux to thicken additional milk/cream. This recipe is easily doubled, but I've found that when I double it I don't increase the flour/butter. You can even do one cup of milk and one of cream if you're feeling crazy! I prefer to use whole milk - I've used lower fat milks in the past and it just tastes a little flat. Sprinkle with Mozzarella cheese and toasted panko bread crumbs.2 cups whole milk (room temp is best! - set it out a little before you begin)ġ pound cheese of choice - go for sharp and/or stinky. Divide the remaining cheese sauce on top.
#Roux for mac and cheese is to thick mac
Divide: Transfer in 2 ramekins or a any oven safe dish about 3-Inch deep that will hold the amount of this Mac and cheese. Mix: Pour 3/4 of the cheese sauce to the pasta and mix until pasta if fully coated. Add the grate cheese and mix until the cheese is fully melted. Add salt, peppers, garlic powder then stir. Pour the milk and whisk continuously until the consistency becomes thick. Add the flour and mix continuously until a light paste form. Make the Roux: In a pan, add the butter and wait for it to get fully melted. Toast for about 2 minutes it until slightly brown. Add the Panko bread crumbs, salt, peppers and Italian seasoning. Make the Panko Bread Crumbs Toppings: in a heated pan, spray or grease the pan with flavorless oil. The one I used took 13 minutes to get to aldente stage, firm pasta and not soggy and mushy. Cook the Pasta as per package instruction. 50 grams about 1/3 cup Cheddar Cheese (grated). To be safe, always read packaging for the limitations of the ramekin in terms of heat, how high you can use it in the oven. Do NOT use ramekin in direct heat, liken on top of burner Or stove top. Do NOT run a cold water to a heated ramekin as the sudden change of temperature could cause the ramekin to crack. You can also put it in the an unheated and allow the oven and the ramekin to heat simultaneously. You can either take it out from the freezer and move to the refrigerator to being the temperature down or leave in counter top for at least 30 minutes. Although ramekin is freezer safe, when using it to freeze single serving dishes, Do NOT take the ramekins out of the freezer and place it directly into a heated oven. Bake for 10 minutes just to melt the cheese. 
Sprinkle toasted Panko Bread Crumbs on top of the pasta. Transfer in serving dish, in this case I used 2 3-inch ramekins. To this, simply add seasoning and spices and milk, more milk means a thinner sauce. Make the Roux or the flour and butter paste. I like to toast it for few minutes with little amount of oil just to brown it. This make a lot of difference, it adds a lot of texture and crunch which I find really nice. Again, if you have panko bread crumbs on hand, use it. 
PastaMake the Panko Bread Crumbs Topping. In this recipe, I used 2 tablespoon butter and 2 tablespoon of flour. 
When making a roux, stick to 1:1 ratio, that is 1 equal amount of butter to flour. Roux is usually used for making sauces or soup I help thicken the consistency. This makes the sauce thick even without the addition to cornstarch or egg yolk. It’s juts a fancy kitchen term for a flour, butter and milk paste. A what? So you might be asking, what on earth is a roux? Don’t panic, it’s not a complicated as it sounds.
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