My Macaroni and Cheese Always Comes Out Grainy-What to do?
I've attempted to make a cheese sauce 4 times...the first 3 I didn't realize what I was doing and did not cook the roux at all...so it was grainy.
Today I used butter and flour (though I think it was a 1:1.5 ratio), let it simmer for 5 minutes until slightly pasty, added milk, and let that mixture simmer for about 8 minutes until it was a medium yellow (not quite golden, as the butter+flour mixture was.) Then, I turned the heat to low, stirred in an egg, an added the cheese a 1/4 cup at a time. The only cheese I used was mild cheddar.
I've read all the posts I could find here on the subject, and tried to use every suggestion I came across, but it's still grainy. What am I doing wrong?
Roux should be 1:1 butter: flour but don't even bother. Use evaporated milk rather than whole, and your cheese will melt evenly. No flour needed. Alternatively, again without flour, use regular milk but use some Velveeta as part of the cheese - maybe about 25%. The Velveeta will make the other chees melt smoothly too.
I agree 1:1. When I make cheese sauce this way find flour not cooked enough will result in a grainy end result. Find whisk when cook until the roux starts to turn brown - take your time on medium low heat. Not too much or start to have a burned taste as gets to dark brown. I typically use half a cup of flour with a full half cup stick of real butter for about a gallon of milk and at least two pounds of cheese. Whisk on medium low heat until milk gets hot without burning the bottom - this step takes longer to do right than most people want to give it. To prepare cheese sauce usually takes me a couple hours. Makes great fondu (white wine optional great with a mix of cheeses). This makes awesome cheese-sauce-based soups like broccoli (I like chicken in it sometimes). When firms in the fridge is great in omelets the next day.
For alternative ways to make nice cheese sauce also check out the info at "Favorite Macaroni and Cheese" link: http://chowhound.chow.com/topics/878917
Which includes a link to other links on CHOW and this link: http://abcnews.go.com/Nightline/mac-c...
" Breaking food down into pieces and then reconstructing it into magnificent art is the idea behind the "Modernist Cuisine: The Art and Science of Cooking" book set.
Nathan Myhrvold, a master French chef, scientist and computer genius, applied scientific research to the technology of cooking, along with fellow food scientists Chris Young and Maxine Bilet.
Get a look at some of the incredible photography inside the "Modernist Cuisine" five-volume set HERE.
Despite the elaborate and delicate food creations featured in the books, Myhrvold said there is at least one recipe you can make yourself at home, and that's this Macaroni and Cheese recipe inspired by Harold McGee.
Mac and Cheese
1/3 cup water
about 1/3 cup wheat beer
2 tsp sodium citrate
1 tsp salt
1/4 tsp Iota Carrageenan
about 3/4 cup aged Gouda cheese, grated
about 1/3 cup sharp cheddar cheese, grated
about 1 cup of macaroni
Preparing the Mac and Cheese:
Whisk together the water, wheat beer, sodium citrate, salt and Iota Carrageenan in a medium-sized sauce pan and bring to a simmer.
Blend in the Gouda and cheddar cheese with the hot liquid mixture, until the cheese is completely emulsfied. Transfer to a shallow bowl and cool to room temperature. Refridgerate to set, about 30 minutes.
Return to the stove and boil the macaroni over high heat for about 7 minutes, until it is al dente. Add a pinch of salt. Do not drain. Whisk in the cheese-liquid mixture in with the pasta until the cheese is melted. Serve and enjoy. "
Nathan's method works for me and is my favorite way to make Mac & Cheese when have access to the ingredients.
I like an equal ratio of butter and flour for the roux. May I ask why an egg? Seems like normal macaroni and cheese does not require and egg. Also, cheddar tends to be drier and oilier and thus does not melt as nicely, which can result in the grainy texture. I always like to blend cheddar with a good melting cheese like Monterey Jack or Fontina.
What is your recipe? The graininess is probably your cheese breaking.
For 8oz Macaroni
3 C milk
3 T Flour and Butter
10 oz Sharp Cheddar (or cheeses of choice)
Heat milk with seasoning
Mix in Roux and bring back to a boil
Simmer for a couple of minuets.
Turn off heat and stir in Grated Cheese then stir in cooked Macaroni
Bake in with Buttered Crumbs on top till browned.
The eggs cooked and you made a souffle-like mac and cheese. Nothing wrong with that*, but the suggestions above will help guide you to a creamy result that you desire.
Oprah declared Delilah's mac and cheese "the best" several years ago and her recipe is heavy on the eggs. I've had it. It's good!
Try heating your milk or cream first. I've had the graininess as well, but it doesn't seem to affect the taste so I don't mind it. I use Martha Stewart's recipe and it does call for heated milk. If I heat it I don't get the graininess.
Was the sauce grainy before adding the cheese, or only after? If after, the problem was with how the cheese melted, not with the roux or the milk.
In my experience being off in the proportions of flour, butter and milk affects the thickness and lumpiness of the sauce, but doesn't produce graininess. I am using more evaporated milk, especially for a cheese sauce like this, and that might make it more resistant to graininess. I don't use egg, but then I don't bake my mac-n-cheese either. Egg helps the bake dish setup.
Some cheeses melt better than others. Cheddar is more prone to graininess, while American (with added emulsifiers) melts nicely.
1. Do one-to-one butter to flour. Cook these two for a minimum of two minutes.
2. After you add the milk, you only have to cook it until it bubbles (boils), then remove it from the heat. Stir continuously while cooking this.
3. DO NOT cook the sauce further after adding the egg and cheese. You are scrambling the egg and potentially making the cheese stringy as well. You can leave the egg out, of course, as others have suggested.