![]() A roux would help your sauce be thick enough to coat pasta nicely and also make it more oven proof if you are going to bake it. I would think that not using a roux would lead to potential thin-ness of the cheese sauce, separation of the sauce (missing a binding agent like flour to keep it from splitting). When properly made it does the trick quite nicely. I can probably count the number of times that I've made roux as a professional on one hand, but at home for something like mac and cheese I think it is still the way to go. I've even used it to make a cheese "queso" dip at an employee party that resembled the velvetta stuff but that, quite frankly, was out of this world. I've made beer cheese soup before, with excellent results. I've done it to make a "fonduta" for things like dumplings and gnocchi before. It can give something a "velveeta" texture if not careful (or indeed, if that is what you want it can be a boon) but it has a few applications I've used before. Sodium citrate can be awesome when used right.
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