The only new thing I notice in that recipe is that it says to cook the roux-plus-milk mixture for 10-15 minutes before adding the cheese. And already I feel that tiny temptation to try again. I really do suspect that it's something I'm doing wrong, because pretty much all my kitchen failures are, and I'm not very good at accepting defeat. But my bitterness can still hold out a few more weeks, at the very least. If I do break, I'll be sure to let you know how it turns out.
