Youll end up with a maple-colored mixture that doesnt have as much thickening power as the lighter versions, but it is deeply flavorful. Youll also find that many cooks use vegetable oil instead of butter for a dark roux, to avoid burning the butter. Dark roux is the darkest and most flavorful roux.Use it in complex soups and stews, and cook it for 20 to 30 minutes. Brown roux is caramel-colored and has a nutty, rich flavor.You would use this type of roux to make veloute but you can also use it in any recipe that calls for a white roux. Blond roux has an off-white color you could call eggshell and a buttery flavor.You only cook this roux long enough to eliminate the flours raw flavor, about 2 to 3 minutes. Youll find it in recipes for white sauce and soups. White roux is the most common and has the most thickening power.They all contain the same ingredientsequal parts flour and fatbut the colors differ based on how long you cook the mixture. There are four types of roux: white, blond, brown and dark. To thin the sauce, add a few tablespoons of milk at a time until at desired consistency. Pour cheese sauce over top, stirring to combine.

Transfer cooked pasta to large dutch oven or pot over low heat.Reduce heat to a simmer and stir in cheese until melted. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Stir and cook for 3-4 minutes until color of roux gets slightly darker. Once melted whisk in flour, salt and pepper. To prepare roux, melt butter into a medium saucepan over medium heat.I recommend cooking the pasta a minute less than the directions. Cook pasta according to package directions.How To Make A Roux, Bechamel, & Cheese Sauce ~

Cheese roux sauce recipe