Why Does My Homemade Mac And Cheese Grainy. Overheating the cheese or letting the sauce sit too long can lead to the fat separating out of the cheese which creates an oily sauce My favorite baked mac and cheese recipe is Martha Stewarts but you. Ive read all the posts I could find here on the subject and tried to use every suggestion I came across but its still grainy.
It came out grainy as if the cheese didnt blend correctly and it didnt have much flavor. Because the fat and milk in the cheese cooked out leaving the sauce of the cheese curdled which gets rubbery and grainy. Gentle heat is the way to go once the cheese is going in to the pan.
Rach answers a viewer who says that when she makes sauce its smooth at first but then gets grittyexplaining that the issue is likely with the ratio of ingredients in the roux.
To keep the sauce from separating make sure to grate the cheese so it melts quickly stir it into the hot milk mixture off the heat and coat your noodles with the sauce as quickly as possible. That and over-heating it. Dont over cook the sauce. Gentle heat is the way to go once the cheese is going in to the pan.
