Homemade Macaroni and Cheese

Attempt #1 at Macaroni and Cheese

I had to make a roux, which was something I've never done before (because I've never regularly owned butter until recently). I had some help from this video with how to do so. That chef explained it pretty well.

Attempt 1 was okay, but there were some small clumps of sauce inside.

 Attempt #2 at Macaroni and Cheese
I pretty much did what I did in attempt #1 and added some carrots and onions because I felt like I needed vegetables.

I cooked those vegetables in butter.

 If it looks grainy on one side, it's because I added bread crumbs. Yes, only to one side to see how it would taste.

Onions work in mac 'n cheese. Carrots not so much. Panko bread crumbs as suggested in the video link above would be awesome.

You can kind of see the small clumpy bits in this picture:

 Attempt #3 at Macaroni and Cheese
Try, try, and try again. Practice makes perfect. And I had a lot of cheese left since it kept going on sale.

I tried this one with egg since I saw it used in this recipe. Bad idea. Maybe it was because I don't measure things most of the time, but the egg just cooked in clumps within the macaroni. It was sort of gross. 

I will not be wasting any more of my eggs in mac 'n cheese.

 Attempt #4 at Macaroni and Cheese

 This was the best attempt yet. Although I burned the butter on the first try at making the roux, it was awesome after I started fresh. I felt a bit sad dumping out that wasted brown butter.

The result was sooooo creamy and very cheesy. No weirdo clumps.

The top was nice, but I really need to get some Japanese panko bread crumbs.

Things that would make it better: panko bread crumbs, more cheese (maybe Parmesan on top too - can never have enough cheese), fancy seasoning, and maybe some Italian sausage.

Or I could just follow this guy's recipe properly.