gee, I usually don't have any problem with cooking mac & cheese from scratch. You do have to spice it up quite a bit, with mustard, cayenne, and white pepper, though, as well as using very sharp cheddar, to make it come out not bland.
I don't have any problem with making the cheese sauce come out creamy, though.
Is it just cheese sauce, Clod, or is it all roux-based sauces you are having a problem with?
on a side note, you can make a great tasting, quick, if untraditional mac and cheese in the skillet. With Velvetta, yep, and --soy sauce!
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