Why Does My Homemade Macaroni And Cheese Taste Gritty. What we want to do is start with the roux. A softer consistency of cheese will make your mac better and smoother than Matthew Mcconaughey.
Then I turned the heat to low stirred in an egg an added the cheese a 14 cup at a time. Because the fat and milk in the cheese cooked out leaving the sauce of the cheese curdled which gets rubbery and grainy. Lidia Bastianich insists on offing the heat after adding cheese to a dish on the stove.
That and over-heating it.
Sounds like your emulsion its breaking down. Too much acidity also does the same. Because the fat and milk in the cheese cooked out leaving the sauce of the cheese curdled which gets rubbery and grainy. Too much acidity for example from a shot of lemon juice Too much heat causes the protein in the cheese to clump.
