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Bechamel cheese separated

trolley Jan 23, 2013 02:17 PM

I know there's already a ton of discussion on this but i'm just starting a new one bc i'm lazy.
melted butter and added flour to make roux. cooked the for a little bit then added milk slowly. stirred occasionally until thickened. took it off the heat and stirred in shredded, mozzarella and cheddar. at the end i decided to add in a slice of lowfat swiss cheese and regular american.

the sauce thickened. i poured it on top of macaroni that was drained and put back in pan which was off heat. had cooled off a bit waiting for the sauce.

mixed a bit and noticed the sauce had separated. could it have been the swiss cheese i added in the end? i know sliced cheese sometimes has added something or another to keep from sticking. the american cheese?

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  1. dave_c RE: trolley Jan 23, 2013 04:20 PM

    I believe packaged shredded cheese has a coating to minimize clumping. I wonder if the sauce cooled off too quickly when you added macaroni.

    Also, I would have added the mac to the sauce, not the sauce over the mac. However, I don't know if that's a factor or not. Just my habit. :-)

    1 Reply
    1. re: dave_c
      trolley RE: dave_c Jan 23, 2013 04:42 PM

      btw, i shredded block cheese myself. the only "pre" anything was the sliced lowfat swiss and american.

    2. d
      dkenworthy RE: trolley Jan 23, 2013 04:31 PM

      Maybe you just added more cheese than the sauce could absorb?

      My tendency is to add a little Parmesan to the white sauce for background flavor, and then just layer shredded cheese with the noodles (cooked), then pour the white sauce over the top, add a little more cheese and bake. Seems to work if you like to add a lot of cheese (as I do).

      1. 1POINT21GW RE: trolley Jan 23, 2013 07:45 PM

        Was the pasta hot? Perhaps too hot?

        1 Reply
        1. re: 1POINT21GW
          trolley RE: 1POINT21GW Jan 23, 2013 07:55 PM

          no, i actually thought maybe it had cooled down a bit. i drained it and it sat at least for 5 minutes while i finished the sauce. however, it was whole wheat macaroni.

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