11 Secrets To The Perfect Mac & Cheese

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Make the perfect white sauce

A perfect bowl of mac and cheese is creamy, not gluggy. Simply melting cheese and putting it with pasta will be thick and indigestible, so you need a binding sauce of some kind. The most popular is white sauce (or roux), and it couldn’t be easier to make. Melt a large knob of butter in a saucepan over low heat, then stir in sifted flour. When this has formed a loose paste, slowly stir in an equal portion of milk until a thick creamy sauce is achieved. If you’re feeling a bit fancy, infuse the milk with a bay leaf beforehand, and crack some fresh black pepper into the sauce.