Q: “Every time I make homemade mac and cheese the sauce is smooth at first but then gets grainy (paste-like) as it cools. What am I doing wrong?” A: “Your ratios—from your roux to the fat content in the cheeses that you’re using—may be a little off,” Rach says. “You also just may be overcooking it.”
Maybe the sauce is too dry, or it melts weird, or the macaroni is so mushy, there’s nothing to chew. Have these happened to you? Let’s troubleshoot some of the most common mac and cheese mistakes then. Together, we will give this ultimate love-in-a-bowl every bit of cheesy goodness it deserves. 1. Cheese sauce gets grainy when it cools.
Milk is sweet to the taste, lactose IS a sugar. If you’ve let the milk evaporate a bit more than usual and put less salt than what your taste is accustomed to, and/or if the cheese you’ve used is also less salted than usual, the natural sweetness of the milk (and cheese) would come forward.
Mac and cheese should either be creamy or stringy because of the cheese. Cheese should coat the noodles. This is a cheese-heavy dish. Don’t eat it every day, but when you do eat it, eat it right. Our rule of thumb is to always grate more cheese than we think we’ll need. Even if you’ve shredded too much, you can save it for another use.
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