Nacho Cheese Problem [split from Site Talk]
I logged on today to find out what went wrong with my nacho cheese sauce, and found this new board. Would it be an appropriate question for this board? I'll ask it anyway, and figure it'll get moved if it doesn't belong. Here's my problem -
I started with a roux (about 2-2.5 tbls butter, 1.5 tbls flour), cooked it for a good 5 minutes on medium until it was dark blonde. Then I started adding 1/2 and 1/2, about a half cup, then in went about a cup of milk. Everything was going well, smooth and clean looking.
Next I began adding cheese, pepper jack. I started with a pound, shredded. It seemed ok, so I let it cool in the pan (off heat) since we weren't ready for it yet. When I came back later, it acted fine, but tasted a bit floury. I'm known for oversensitive tastebuds so had my spouse taste it. He said it needed more cheese. Added another pound of pepper jack and a bit more 1/2 and 1/2. Now the floury taste seems REALLY pronounced to me, along with some ever-so-slight graininess on the tongue.
I can't believe it's an undercooked roux, I make roux-based gravies/sauces frequently, so I'm wondering if the milk broke, if it's a problem with the cheese or something else. Any ideas? I'm at wits' end and ready to just buy the pre-made stuff from Costco. Help!!