On Sat, 25 Jun 2011 15:44:48 -0700, Ranee at Arabian Knits
> wrote:

> In article >,
> sf > wrote:
>
> > She says she cooks it: "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."
> >
> > I had that problem when I first started making mac & cheese, so I gave
> > up on it for years. I was even using the double boiler method to make
> > white sauce, so I knew I was doing it right because that's the way I
> > made white sauce for creamed tuna.
>
> Maybe it's not enough cheese/seasoning that is doing it?
>
I shorted the cheese too much the last time, but the white sauce still
tasted cooked. I dunno what happened to her sauce, I can only
sympathize.

--

Today's mighty oak is just yesterday's nut that held its ground.