Hope this gets to FRASER: At first glance the problem appears to be with the butter quantity ... 2 sticks is 1/2 cup. As a general rule, a roux is made from equal parts fat and flour ... so it should either be 1 C. butter (4 sticks) and 1 C. flour OR 1/2 C. butter (2 sticks) and 1/2 C. flour. It seems the "smaller" roux is the appropriate amount for this recipe.
The reason I gave the recipe 5 stars is due to my husband absolutely LOVING this mac n cheese. That being said, I took all the comments and tweaked the spices quite a bit. Adding about 1T. dry Italian spices, 1 t. garlic powder, and 6 big drops of Frank's Hot Sauce really rounded out the different cheeses. If the meal wasn't also being served to a toddler I would have added plenty more hot sauce. That did the trick! (By the way, the roux that worked for me was 1 stick of butter, 1/2 c flour.) Good recipe, and one my husband will def ask for again!
Butter should be 1 cup - 2 sticks. This was good - it needs a little something - maybe some onion cooked in the butter before adding the flour, or a dash of cayenne.
I believe the butter quantities may be wrong in this recipe. I made this last weekend and ended up with a casserole dish swimming in liquid grease. Using a turkey baster, I syphoned off over a 1/4 cup of liquid oil. Also the recipe calls for using a medium sized pot. The quantities are such that this requires a very large pot.