Many people bake mac & cheese without a roux. In my experience, roux’s aren’t quite as delicate as you’re making it out to be. Cook it enough so that the flour

Many people bake mac & cheese without a roux. In my experience, roux’s aren’t quite as delicate as you’re making it out to be. Cook it enough so that the flour isn’t raw, and it’ll be clear when it’s browning too far. All you gotta do is add your milk and start mixing. It maybe not common knowledge to a novice, but I don’t believe it’s particularly difficult to get right enough for mac & cheese.