If you cook the roux longer, you get more flavor. It won't thicken the beschamel as much, but cooking the pasta in the sauce will compensate.
Full recipe from [TipHero](http://tiphero.com/one-pot-creamy-mac-and-cheese/
**One-Pot Mac & Cheese**
Makes 4 servings
Prep Time: 5 minutes
Total Time: 25 minutes
* 4 Tablespoons butter
* 3 Tablespoons flour
* 2 cups milk (low-fat is OK)
* ½ teaspoon smoked paprika
* ½ teaspoon garlic powder
* 1 teaspoon hot sauce (optional)
* 1 teaspoon yellow mustard, or ½ teaspoon mustard powder
* ground black pepper, to taste
* salt, to taste
* 2¼ cups water
* ½ pound elbow macaroni, uncooked
* 2 cups (½ pound) shredded cheddar cheese
* ¾ cup (3 ounces) shredded mozzarella cheese
1. Melt the butter in a large saucepan over medium heat. Add the flour and cook for 1 minute, stirring frequently, until the flour is lightly cooked.
1. Whisk about half of the milk into the flour mixture (it will become a thick roux very quickly.) Add the remaining milk and whisk until it’s smooth.
1. Add the smoked paprika, garlic powder, hot sauce (if using) and yellow mustard or mustard powder, pepper, and salt, and stir to combine.
1. Add the elbow macaroni and stir occasionally until the mixture comes to a simmer. Cook the pasta at a simmer, stirring often, for 8-11 minutes or until the sauce thickens and the macaroni is just cooked (al dente). The sauce will still be somewhat thin at this stage.
1. Turn off the heat and stir in the cheddar and mozzarella cheeses. The sauce will thicken considerably at this point. Taste and adjust the seasoning with salt and pepper to taste.
This does look really good, I just prefer the baked versions of homemade Mac and cheese. That crispy brown layer on top and around the edges yo, mmm mmm.
As a rule, instead of water, I add beer. Other than that, this looks like a solid recipe.
Smoked paprika is sooo hideously underrated.
How do you make a creamy roux like that?
when I add the flour to the melted butter it becomes a paste.