Kitchen Basics: Making a Roux

I have some quick net access today, so I am going to begin my promised series on Mac & Cheese.

There are three major components to a great stovetop macaroni and cheese: the béchamel sauce, the cheese, and the pasta.

We'll address the béchamel as a whole in my next post. Today, I'll cover the first (and in my opinion, most important) step to making this sauce: the roux.

This Week's Theme: Carbohydrates

Carbohydrates, probably the most controversial of all the macronutrients. Eat them, don't eat them?... Avoid corn syrup, well, it's OK in moderation... Dr. Atkins, South Beach, is there any real merit?... Who can you trust?!

We'll explore all these ideas, and much more. But I have a bit of an ulterior motive for this week's theme...

The truth is, I have a secret. I. Love. Cake.

My name is Shea, and I am a cake addict... whoo, I feel so much better!