Love cheese so much, so bad a cooking it! I'm trying to make baked macaroni and cheese, but the bechamel with cheese separated into curds when I added it to the bechamel, and it's watery-lumpy, not creamy smooth. Does it have to do with type of cheese? Temperature of sauce? Help! (Thanks!)
2007-08-26 11:34:22 · 6 answers · asked by peacepusher 2 in Food & Drink ➔ Cooking & Recipes
You may have added the cheese too fast and cooled the sauce so the cheese did not melt. Continue gently heating and whisking until the cheese melts. The sauce will also separate if you allow it to boil after any of the cheese is added
Bert
2007-08-26 11:39:40 · answer #1 · answered by Bert C 7 · 2⤊ 0⤋
An alternative to cheese sauce is to add the shredded cheddar directly to the hot, drained macaroni. Add a wee bit of milk to make the mixture more creamy. Mix well with a wooden spoon.
Note: washing the pot after is a bit gooey. Scrape the pot well with a rubber scraper and then let it soak with hot water.
I never had KD as a kid. I had no idea there was such a thing as packaged mac and cheese! We always had macaroni with real cheese.
2007-08-26 14:22:36 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Temp? Yes. Too high will curdle proteins of cheese.
Kind of cheese? Yes. A higher fat cheeses melt better than lowfat, dry cheeses.
For a good mac & cheese, use a mix of Colby and Gruyere (or Meunster). They melt nicely and have great flavor. Cheddar will work too, if some of the cheese is a nice melty kind lik Gruy. or Meun.
2007-08-26 11:47:21 · answer #3 · answered by Sugar Pie 7 · 1⤊ 0⤋
Add in just a little cheese at a time in stead of all at once.
2007-08-26 11:43:54 · answer #4 · answered by Anonymous · 1⤊ 0⤋
You overheated the cheese mixture.
2007-08-26 15:03:33 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Hope this helps!
2015-05-02 10:43:38 · answer #6 · answered by Anonymous · 0⤊ 0⤋