Starting the Sauce for Baked Macaroni & Cheese

"Hi! My name is John King for expertvillage.com. Now we have our pasta cooking and we are going to go on to making our roux. Roux is just a French term for equal parts of fat and flour that you mix together and cook for 2 or 3 minutes and is used for a thickening agent for sauces and soups, gravies and stuff like that. Right here we have 8 ounces of margarine and also use butter if you want. We also have this is about 12 ounces of flour. Actually it is 8 ounces of flour also. It is equal portions in weight of flour and margarine. So just throw that into the pot and we are going to let that melt. When that is melted, we are going to add the flour to it and just combine it and stir it around until it makes a consistency of sand. We want it to be like wet, texture kind of wet sand. We got the margarine in there and I am going to add the flour. We are just going to whip that together and you want to make sure you cook that for 2 or 3 minutes to make sure that flour taste is cooked out of it so that way your finished product is not going to have that a flour taste to it. It is going to be like a raw flour taste. Now that the margarine is melted, we are just going to cook that for a couple of minutes and keep that on low heat. You can see the texture of it is kind of like the texture of wet sand."