Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Nov 16, 2012 04:19 PM

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 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?

  1. Click to Upload a photo (10 MB limit)
  1. 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.

    2 Replies
    1. re: greygarious

      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:

      Which includes a link to other links on CHOW and this link:

      " 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.

      1. re: smaki

        The citrate is key. An easy hack is to use velveeta, which will bring the citrate, as part of the cheese mix.

    2. 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.

      1 Reply
      1. re: christinegallary

        Monterey Jack sounds good...I'll definitely try that. The recipe called for an egg, and I was also advised by my grandmother to use one...I'm not sure what it does, though.

      2. What is your recipe? The graininess is probably your cheese breaking.
        In general:
        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.

        2 Replies
        1. re: chefj

          I found it here:
          Although I cut it in half, and probably didn't measure as diligently as I should've.

        2. I use half-and-half and heavy cream rather than milk (equal amounts of both).

          1. 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!