Whatever thickening agent you use, you must understand how to apply it effectively while minimizing potential drawbacks. If you’re trying to thicken a dish, you’ll find that cornstarch works better than regular flour. In the debate between roux or no roux for mac and cheese-the primary deciding factor is the chosen thickening agent. Flour and cornstarch each have their advantages and disadvantages. But, can you use cornflour instead of plain flour for cheese sauce? It all depends on whoever you ask. Traditionally, cornstarch and flour have been the go-to thickeners for mac and cheese. On the other hand, flour is preferable when used in large quantities to prevent flavor imbalances.
Remember that cornstarch is a better thickener since it can absorb more water. When appropriately used, cornstarch and flour both work well for thickening soups.
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