How to Make a Roux for Mac and Cheese

Salam pembaca yang budiman! Apakah kamu merupakan penggemar makanan yang gurih, lezat, dan bisa membuat perut kamu kenyang dalam waktu singkat? Jika iya, tentunya kamu sudah tak asing lagi dengan makanan yang satu ini – Mac n Cheese. Sepiring kecil Mac n Cheese bisa menghilangkan rasa lapar kamu dan membuat suasana hatimu menjadi lebih cerah. Tetapi tahukah kamu, untuk membuat makanan tersebut rasanya sedap, kamu membutuhkan bumbu utama yang disebut Roux. Nah, pada kesempatan kali ini, kami akan membahas bagaimana cara membuat roux untuk Mac n Cheese yang nikmat dan lezat. Ada 12 Steps yang harus kamu ikuti, dan kami akan menjelaskan satu per satu. Jadi, jangan lewatkan bagian ini ya!

Steps to Make Roux for Mac n Cheese

Step 1: Prepare the Ingredients

Before we start cooking, we need to prepare the ingredients first. Here are the ingredients for roux:

– 1/4 cup of butter
– 1/4 cup of flour
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
– 1/4 teaspoon of paprika (optional)
– 2 cups of milk

Step 2: Melt the Butter

Take a small saucepan or pot and melt the butter over low heat until it becomes liquid. Don’t let the butter burn or turn brown because it will affect the taste and the color of the roux.

Step 3: Add the Flour

Once the butter is melted, add the flour gradually while whisking it constantly. Make sure that there are no lumps and the mixture is homogeneous.

Step 4: Cook the Mixture

Cook the mixture over medium heat while whisking it continuously for about 2-3 minutes or until it changes its color to light brown or beige. This process is called ‘blonding’ and it determines the color and the flavor of the roux.

Step 5: Add the Seasonings

Add the salt, black pepper and the paprika if you like. Adjust the amount of the spices according to your taste.

Step 6: Gradually Add the Milk

While whisking the mixture, gradually add the milk in a steady stream. Keep whisking until the mixture becomes smooth and there are no lumps.

Step 7: Cook the Mixture Again

Bring the mixture to a simmer and cook it over low heat while stirring it occasionally. This process will thicken the roux and make it creamier.

Step 8: Remove from the Heat

After around 5-7 minutes, remove the saucepan from the heat. Your roux should be creamy, smooth, and thick enough to coat the back of a spoon.

Step 9: Cool the Roux

Let the roux cool for several minutes or until it reaches room temperature. Make sure that the roux is not too hot before adding it to your Mac n Cheese or it might curdle the cheese.

Step 10: Use the Roux for Mac n Cheese

You can use the roux either as a base sauce for your Mac n Cheese or mix it directly with the pasta. It will give your Mac n Cheese a rich, creamy, and cheesy texture.

Step 11: Store the Roux

If you don’t use all the roux, you can store it in an airtight container and refrigerate it for up to 3 days. Reheat the roux over low heat before using it again.

Step 12: Enjoy Your Mac n Cheese!

Congratulations! You have successfully made roux for your Mac n Cheese. Now it’s time to combine it with pasta, cheese, and other ingredients to create the ultimate comfort food.

Explanation and Tips

Roux is a French term that means ‘red’ or ‘reddish brown’. It is made by cooking equal parts of flour and fat (butter, oil, or lard) over heat. Roux is commonly used as a thickening agent for sauces, soups, and stews. For Mac n Cheese, roux is the key ingredient that creates the creamy and velvety texture of the dish.

Here are a few tips and tricks to make your roux perfect:

Tip 1: Use unsalted butter

Using unsalted butter gives you more control over the saltiness of your roux. You can add salt to your liking later on.

Tip 2: Use low to medium heat

Cooking the roux over low to medium heat prevents it from burning or sticking to the pan. It also allows the flour to cook evenly and prevent any lumps from forming.

Tip 3: Don’t stop whisking

Whisking the roux continuously prevents it from clumping and ensures that it’s homogeneous. It also makes the roux smooth and creamy.

Tip 4: Adjust the thickness

If you want a thicker roux, use more flour. If you want a thinner roux, use less flour. You can also adjust the amount of milk and the cooking time accordingly.

Tip 5: Experiment with different spices

You can use different seasonings and spices to enhance the flavor of your roux. Try using garlic powder, onion powder, dried thyme, or cayenne pepper for a different taste.

Tip 6: Cool the roux before adding cheese

Letting the roux cool slightly before adding the cheese prevents it from becoming stringy and greasy. It also allows the cheese to melt more evenly and create a smooth and creamy sauce.

Tip 7: Use a whisk or a wooden spoon

Using a whisk or a wooden spoon prevents scratches and damages to the pan’s surface. It also makes it easier to whisk the roux smoothly and evenly.

Tip 8: Don’t overcook the roux

Overcooking the roux might make it too thick and lumpy. It also gives the roux a burnt taste and smell.

Tip 9: Use a non-stick pan or a stainless steel pan

Non-stick pans or stainless steel pans are the best options for making roux. They prevent the roux from sticking to the pan and make it easier to whisk.

Tip 10: Practice makes perfect

Making roux might seem intimidating at first, but with practice, you’ll be able to make it perfectly every time. Don’t be afraid to experiment and adjust the recipe according to your taste. Happy cooking!

In conclusion, making roux for Mac n Cheese is not as difficult as it seems. With the right ingredients, tools, and techniques, you can create a creamy, smooth, and delicious roux that will take your Mac n Cheese to the next level. So, the next time you’re craving for comfort food, why not make your own roux and enjoy a homemade Mac n Cheese that’s beyond compare?

Advantages and Disadvantages of Making a Roux for Mac n Cheese


1. Thickens the sauce: Making a roux for mac n cheese can give the dish a smooth and creamy texture by thickening the sauce.

2. Adds flavor: Roux is made of flour and butter, which can add a rich and nutty flavor to the mac n cheese.

3. Prevents lumps: A roux can prevent lumps from forming in the sauce by evenly distributing the flour in the butter.

4. Improves shelf life: Adding a roux to mac n cheese can improve its shelf life by preventing separation of ingredients over time.

5. Easier to reheat: Mac n cheese with a roux can be easily reheated without losing its texture or flavor.

6. Customizable: A roux can be customized to add spices and herbs to enhance the flavor of the mac n cheese.

7. Professional touch: Making a roux can give your mac n cheese a professional touch that looks and tastes like it was made by a chef.

8. Better consistency: A roux ensures a consistent consistency in the mac n cheese, unlike when ingredients are added to the sauce without it.

9. Suitable for larger batches: Making a roux is ideal for making mac n cheese in larger quantities, making it faster than adding ingredients to the sauce individually.

10. Versatile: Roux can be used in many other dishes apart from mac n cheese, making it a versatile addition to the kitchen.


1. Time-consuming: Making a roux can be time-consuming compared to adding ingredients to the sauce individually.

2. Extra step: Making a roux requires an extra step in the mac n cheese-making process

3. Can burn easily: A roux can burn easily if not continuously stirred, making the mac n cheese taste burnt and ruining its texture.

4. High in fat: A roux is made of butter, which can add extra fat to the dish.

5. Allergies: Those with gluten or dairy allergies cannot consume mac n cheese made with a roux.

6. Reduced flavor: If not made correctly, a roux can reduce the natural flavor of the mac n cheese.

7. Less healthy: Compared to mac n cheese without a roux, a roux can make the dish less healthy by adding extra fat and calories.

8. Fine-tuning required: Making a roux requires a certain amount of practice and skill to get the perfect consistency and flavor.

9. Inadequate storage: Mac n cheese with a roux does not store well if not stored properly.

10. Over-use: Overusing roux in mac n cheese can make the dish too thick, pasty, or starchy, affecting its natural texture and flavor.


1. What is a roux?

A roux is a mixture of flour and fat that is used to thicken sauces and soups.

2. Why is a roux important in mac n cheese?

A roux is important in mac n cheese because it helps create a smooth and creamy sauce.

3. What kind of fat should I use in my roux?

You can use butter, margarine, or any oil of your choice as long as it has a neutral flavor.

4. What kind of flour should I use in my roux?

You can use all-purpose flour or any other flour of your choice as long as it has a high protein content.

5. How much flour and fat should I use?

A general rule of thumb is to use equal parts flour and fat. For example, 1 tablespoon of flour and 1 tablespoon of butter.

6. How do I make a roux?

Melt the fat in a saucepan over medium-high heat. Once melted, whisk in the flour until it forms a smooth paste. Cook for 1-2 minutes, whisking constantly, until the mixture turns a slightly darker color.

7. Can I make a roux in advance?

Yes, you can make a roux in advance and store it in an airtight container in the fridge for up to a week.

8. How do I incorporate the roux into the mac n cheese sauce?

Add the roux to the saucepan with your milk or cream and stir until the mixture is smooth and well combined.

9. Can I make a roux without gluten?

Yes, you can use gluten-free flour and a gluten-free fat source to make a roux.

10. How does a roux help thicken the sauce?

A roux helps thicken the sauce by creating a mesh-like structure that traps the liquid in the sauce.

11. What is the best type of cheese to use in mac n cheese?

The best type of cheese to use in mac n cheese is a good melting cheese, such as cheddar, fontina, or Gruyere.

12. Can I make mac n cheese without a roux?

Yes, you can make mac n cheese without a roux by simply melting cheese into the milk or cream to create a sauce. However, the sauce will not be as smooth and creamy as it would be with a roux.

13. Can I make a roux with cornstarch?

No, cornstarch cannot be used to make a roux as it does not have a high enough protein content to create the mesh-like structure needed to thicken the sauce.

How to Make a Roux for Mac n Cheese: A Beginner’s Guide

Macaroni and cheese, or simply ‘mac n cheese’, is a popular comfort food that has been enjoyed for generations. While there are various ways to make mac n cheese, one of the key ingredients that contributes to its creamy consistency is roux.

Roux is a mixture of fat and flour that serves as a base for many sauces, including cheese sauce. In this article, we will discuss how to make a roux for mac n cheese.

Conclusion and Closing

In conclusion, learning how to make a roux for mac n cheese is a simple process that can enhance the flavor and texture of this classic dish. Remember to use equal parts of butter or oil and flour, and to cook the mixture over medium heat until it turns a light golden brown color. Pour in the milk slowly and whisk continuously to avoid lumps.

We hope this beginner’s guide has been helpful in your mac n cheese journey. Experiment with different cheese combinations and seasonings to create your own unique version. Don’t be afraid to have fun in the kitchen and make the recipe your own.

Thank you for reading, and happy cooking! Until next time.