Originally Posted by jennyema
The recipe calls for only one T of flour and doesn't tell you how much butter to use for the roux.
I agree that you need a thin sauce for a baked Mac and cheese recipe like this. In fact my recipe is very similar but I use a pound of pasta, two cups of cheese and 5:5 butter/flour. I just eyeball the milk. The roux/liquid ratio is what makes a sauce thick or loose, not the amount of butter or flour.
details, details...oh ya? well, maybe you're confused because I'm confused. hahaha Now you're making me laugh. You are perfectly right.
Well use 3 Tblsp. of flour and 1 Tblsp. butter or whatever you'd like. Sounds like you've made something like this before. You can adjust the thickness of the sauce yourself eh?
That's the problem with not copying a recipe word-for-word I guess. You occasionalliy get people like me who should be spending more time in the kitchen
I'd love your recipe. Do tell. :>)