I made my cheese sauce with pre-shredded cheese (first problem I know), milk and butter. I tried to make a roux but without the flour I think I made it fail.
my steps for making the cheese sauce were: put milk and butter in a pot, and boil when it frothed, mixed in the cheese, and stirred every so often
when I took it off the heat, it was more separated cheese and a milk/butter mix at the top. I strained it over my pasta and it was in chunks.(i'm keeping the butter&milk mix for my next cooking adventure, but I'm not sure what yet)
where did I go wrong, and what can I do for next time? I'm trying to keep it relatively cheap. I thought doing homemade would be more cost-effective than buying velveeta or a million boxes of mac and cheese.