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.