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.
To make the cheese sauce, I put milk and butter in a pot and brought it to a boil. When it frothed, I mixed in the cheese, then stirred it every so often.
When I took it off the heat, the cheese was separated, with a milk and butter mix at the top. I strained it over my pasta and it was in chunks. (I'm keeping the milk and butter 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 macaroni and cheese.