Don't Skip the Roux, People.

Julia Child would be proud of Sara Dickerman, who favors the traditional roux-based aproach to mac n' cheese.

"Crusty Macaroni and Cheese" - What's wrong with�the New York Times' weirdly popular recipe. By Sara Dickerman: "Moskin offers up the tantalizing possibility that delicious macaroni and cheese can be made without white sauce, or b�chamel, the butter/flour/milk goop that binds pasta and cheddar together in a traditional mac and cheese. For backup, she quotes a cranky John Thorne, the iconoclastic food writer, who calls white sauce 'a noxious paste of flour-thickened milk' that diminishes 'this dish flavored with a tiny grating of cheese.'"