Of all the things that I have cooked I have never had as much trouble perfecting something as I have had with Macaroni and Cheeze. I'm not talking about that damn blue box either. Macaroni and Cheeze is ubiquitous, its everywhere. It seems that it would be easy to master if it is so popular. I have found that there are subtle nuances to making the Mornay sauce, which is the Cheeze part of Macaroni and Cheeze.
Maybe we should take a couple of steps back first. Before you can make the Mornay Sauce, you have to make a Bechemel Sauce. And, before you make a Bechemel Sauce you have to make a Roux. Yes, the Crux of Macaroni and Cheeze is a Roux. Seems pretty simple, right, flour and butter in equal parts, in this case 1 tablespoon of each. This is a non-stick skillet over 35% power, 1/3 full.