Hi everyone. I'm a novice home cook and trying to find ways to practice making a roux. I've tried making a cheese sauce for Mac and Cheese, but I made a lot of mistakes. I used too much butter (3 tbsp butter and 1 tbsp flour); - the butter to flour ratio is 1 part butter and 1 part flour? I was impatient when adding the three cups of milk The pot was too hot when I added the cheese... Is there a way I can practice making the roux without completely messing up the dinner?