Goomba wrote:
>Cheryl wrote:
>
>> I don't make the best M&C because it always comes out tasting too much
>> like flour, no matter how much I cook and whisk the roux.
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>> I used shell pasta. Turned out pretty good but still flour-y.
>>
>I suppose you've considered decreasing the flour...right?
>A medium white sauce is probably the thickest one would need, IMO.

Even a thin white sauce... with a good homemade mac n' cheese most of
the thickening should be from the cheese... otherwise may as well buy
the green box.