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Started By
Message
I've given up on making mac and cheese
Posted on 6/6/16 at 3:27 pm
Posted on 6/6/16 at 3:27 pm
I've tried making it with and without a béchamel. I've tried it using pre-shredded cheese and blocks that I grated myself. It doesn't matter. My cheese sauce is always chalky/grainy and never smooth and creamy. What am I doing wrong.
15
Posted on 6/6/16 at 3:31 pm to Commandeaux
Post your recipe? Maybe your heat is too high. Have you tried adding the cheese after you take the Bechamel off the heat?
Posted on 6/6/16 at 3:35 pm to Darla Hood
quote:
Post your recipe?
My béchamel is butter, flour, milk, sharp cheddar and Monterey jack. maybe I should take it off the heat before I add the cheese.
Posted on 6/6/16 at 3:38 pm to Commandeaux
How do you make it?
Posted on 6/6/16 at 3:41 pm to Commandeaux
That's a mornay not bechamel
Posted on 6/6/16 at 3:41 pm to Commandeaux
If you like the ultra-creamy texture of the boxed stuff, you won't get that texture without processed cheese or a dehydrated cheese powder. Cabot makes a nice powdered cheddar, which can be used in baked goods as well.
Posted on 6/6/16 at 3:44 pm to Commandeaux
Use the Homeroom recipe. You can't mess it up if you follow it exactly.
Posted on 6/6/16 at 3:46 pm to Caplewood
It's Bechamel before he adds the cheese.
Posted on 6/6/16 at 3:49 pm to Darla Hood
I know that, darla
Posted on 6/6/16 at 3:51 pm to Caplewood
Yeah, I realized that after I hit submit. 
Posted on 6/6/16 at 4:37 pm to Commandeaux
You try the recipe from serious eats?
Posted on 6/6/16 at 4:39 pm to Commandeaux
Posted on 6/6/16 at 4:59 pm to Cosmo
Try mixing all four of those and see if it takes it to the next level.
Posted on 6/6/16 at 5:14 pm to BRgetthenet
Challenge accepted
Posted on 6/6/16 at 5:15 pm to Cosmo
Keep us posted. I've bookmarked this now.
Posted on 6/6/16 at 5:26 pm to Commandeaux
quote:
My béchamel is butter, flour, milk, sharp cheddar and Monterey jack. maybe I should take it off the heat before I add the cheese.
Maybe try cream or half/half
I would cut the roux with milk at first, then add cream/half-half until I got it smooth like I like it
Posted on 6/6/16 at 5:49 pm to Commandeaux
I've always been told to wash the pasta to remove starch before mixing it with your cheese sauce. The starch can make it a little grainy. Also, I find white cheeses, preferably dome combination of havarti and sharp white cheddar, make a creamier sauce.
Posted on 6/6/16 at 6:00 pm to hungryone
quote:
If you like the ultra-creamy texture of the boxed stuff, you won't get that texture without processed cheese or a dehydrated cheese powder.
But, sodium citrate...
Modernist Cookbook recipe
Posted on 6/6/16 at 6:14 pm to Btrtigerfan
Well, yes...but most ppl can't be bothered to source sodium citrate. And loaf processed cheese will deliver creamy smooth results in an easily accessible fashion.
Best improvement to bechamel Mac n cheese is one I cribbed from Cochon Butcher....saute onions, garlic, bell pepper in some bacon grease until caramelized.....purée it and add to the cheese sauce. Delicious!
Best improvement to bechamel Mac n cheese is one I cribbed from Cochon Butcher....saute onions, garlic, bell pepper in some bacon grease until caramelized.....purée it and add to the cheese sauce. Delicious!
Posted on 6/6/16 at 6:24 pm to hungryone
quote:
Best improvement to bechamel Mac n cheese is one I cribbed from Cochon Butcher....saute onions, garlic, bell pepper in some bacon grease until caramelized.....purée it and add to the cheese sauce. Delicious!
That doesn't sound bad.
To the OP, don't tell anyone I told you this, but cube a pound of velveeta, mix with one can of cream of mushroom soup, and about a cup of milk. Heat slowly until smooth. Season to taste. Pour over large elbow macaroni. Trashy, but quick and easy.
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