How to Start Roux for Macaroni & Cheese

"Hi! I'm Josiah Owen with Expert Village. At this point, we're going to have to start grading our cheese. You can actually buy preshredded cheese if you'd like, but there's really nothing like the fresh taste of graded cheese. You can also hand grade it if you wish, but right now we're going to use a food processor. What we're going to do is just cut it into smaller pieces, throw it the processor, and just plunge it down there. Make sure to get every single piece. If you really don't wand to make the 2 cups, you can always make more. I love cheese, so I can eat it all day. What we're going to do now is we're going to go ahead and start the milk boiling. We're going to pour that in a pot and actually put that to the side. It's a couple of steps away, but we're going to need to have warm milk for when that happens. Now we're going to go ahead and put the remaining 6 tablespoons of unsalted butter in a pot, go ahead, and get that melted. At this point, we're going to add a little bit flour, this is going to be the base for our rue. Add some flour a little bit at a time and you stir that in there. You don't want to put too much or it'll start to clump. Just add a little bit at a time, a little bit at a time. Wait for it to disintegrate and then add a little bit more. We're going to stir until all the flour is gone and there's no more lumps."