Nothing beats a smooth, creamy, and cheesy cheese sauce. Find out today how why cheese sauce gets gritty and how to prevent it!
While I get that there are 5 food groups, in my world, there are 8. Sure we have dairy, fruit, grain, lean meats and proteins, veggies but for me, I also like to consider pizza, bacon, and cheese as their own separate food groups.
Oh sure I know they technically fall under the other 5 but these other 3 play such a high role in my life that they deserve their own group. In my household, and specifically my fridge, I have an entire cheese drawer with nothing but cheeses in it.
At any given point in time, there are at least 8 different varieties of cheeses and no, I’m not talking about the individually sliced stuff. And yes I do like Velveeta by the way. That stuff is the bomb for a creamy cheese sauce!
But have you ever made (or had) mac and cheese that wasn’t creamy or smooth? Instead, it was grainy or gritty? Kind of gross, huh? So there are a few reasons why this happens and what you want to avoid.
- Use real cheese and not cheese food (i.e, the individually wrapped slices). If those say they are real cheese without a million additives then you’re OK.
- Velveeta – so no, technically it’s not ‘real cheese” as it’s made with whey protein concentrate, milk protein, and other additives to create a pasteurized cheese product. Again if you want to use I won’t judge you.
- Grate your cheese instead of buying pre-grated cheese. Those cheese are packaged with additives (powders). Those powders hamper your cheese melting/smoothness.
- When you make your roux (butter/flour) then adding your milk (béchamel) you must add your cheese to the heated mixture slowly. *NOTE! Do NOT add the cheese to the mixture if it’s boiling/bubbling. Adding cheese to a bubbling mixture will cause the cheese to break down. The emulsifiers and coagulants break down when heated thus causing a gritty texture.
- Remove the hot béchamel from the heat. I tend to remove the pan from the heat completely when adding the cheese to prevent it from getting too hot and curdling/breaking.
- Add the cheese slowly – if your recipe calls for 2 cups of shredded cheese add in a little bit at a time. Add some, stir till melted and add more. Continue to add and stir.
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John Scargall saysThank you so much for posting this! I LOVE making home made mac n cheese, and I love learning how to improve it! I’ve actually been adding the freshly grated cheese in all at once, and not removing it from the heat, so I’m excited to see how much more smooth it gets from removing it from the heat and gradually stirring in the cheese to melt. Thanks a lot!
- TKWAdmin says
You are most welcome! I’m happy to help!
Best Kitchen Wishes!
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- Nancy says
What if you have to reheat it? For example…leftover cheddar chowder soup? Will it turn gritty when re-heated? I keep trying to make that soup, but when I add the roux to the soup it turns gritty! UGH
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- TKWAdmin says
So when you make the soup fresh, is it smooth and not gritty or clumpy?
To reheat, thaw overnight in the fridge (if frozen). To reheat, reheat on low. Don’t rush it. That’s how I do it and it comes back together. The trick is to make sure it’s not gritty or clumpy to start with.
Best Kitchen Wishes!
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- Wendy says
Gritty cheese—-I had this happen at a party one evening and was so embarrassed. I always remove from heat before adding my cheese now.
Thanks for the time and effort you put. To your blog and recipes. - Susan Shingler says
I wish I had known this 2 weeks ago. Ended up eating gritty theatre sauce. Is there any way to fix this?
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- TKWAdmin says
There are a few ways:
1. Pour it in the blender to smooth it out and then heat it slowly, adding more cheese.
2. Add a scant tablesppoon of lemon juice off the heat and whisk the heck out of it.
3. Add more butter and flour (make it into a thick paste) and then whisk the mixture slowly. It should melt into the sauce.I prefer number one personally.
Best Kitchen Wishes!
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- Dave says
Thank you for this bit of science. I just made a decadent Mac n cheese but only I detected a fine grittiness and had forgotten what caused that.
This tip goes at the top of the instructions. I’ll let my béchamel cool to around 180° so it does not break the cheeses.
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- Leslie Hunt says
I learned this the hard way. Lori knows what she’s saying. I’ve made Rouxs that look like Orange Oily Rocky Road ice cream. YUCK!!!
Like Lori says use a 1:2 ratio if possible. DO NOT HURRY!! DO NOT USE HIGH HEAT. Use love, you will be loved. For the brave, try substitute a little Bacon Fat into the Oil ratio. Add fresh Roasted Green Chili’s to the mix at the cheese stage. Have Fun!! Black Pepper is your Friend
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- TKWAdmin says
Thank you Leslie! I love “Use love, you will be loved.” That is perfect! Thank you so much!
Best Kitchen Wishes!
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- Alyssa says
Thank you! I made a homemade Mac and cheese last night and it turned out oily, and the cheese sauce was curdled looking. Now I know I added the cheese too quickly and kept heat on much too long. I’ll try it again using your tips!
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As an enthusiast and expert in the realm of culinary arts, particularly in the domain of creating the perfect cheese sauce, let me delve into the intricacies of this delectable subject. The article in question, dated September 25, 2018, addresses the common culinary woe of a grainy or gritty texture in cheese sauces, specifically in the context of mac and cheese. Now, I can assure you that achieving that velvety, creamy consistency in a cheese sauce is indeed an art, and the writer, identified as The Kitchen Whisperer, imparts valuable insights based on firsthand expertise.
Firstly, let's break down the key concepts discussed in the article:
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Cheese Selection:
- The writer emphasizes the importance of using real cheese as opposed to processed cheese or cheese food, such as individually wrapped slices. Real cheese without numerous additives is recommended for a smooth texture.
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Grating vs. Pre-grated Cheese:
- The article advocates for grating your own cheese instead of opting for pre-grated varieties. Pre-grated cheeses often contain additives in the form of powders, which can hinder the melting and smoothness of the cheese.
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Cheese Addition in Roux (Butter/Flour Mixture):
- The process of making a roux is highlighted, emphasizing the addition of cheese to the heated mixture gradually. Importantly, the writer warns against adding cheese to a boiling or bubbling mixture, as this can cause the breakdown of emulsifiers and coagulants, resulting in a gritty texture.
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Temperature Control:
- To further prevent grittiness, it is suggested to remove the béchamel (butter/flour/milk mixture) from the heat before adding cheese. This precaution is taken to avoid excessive heat that might lead to curdling or breaking of the sauce.
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Slow and Steady Cheese Incorporation:
- The article advises adding cheese slowly to the mixture. If a recipe calls for 2 cups of shredded cheese, it's recommended to add a little at a time, stirring until melted before adding more. This gradual approach ensures a smoother texture.
Now, the engagement with the article doesn't end there. The reader interactions, particularly the comments section, provide additional insights and tips. For instance, a reader named Dave mentions cooling the béchamel to around 180°F to prevent cheese breakdown. Others share their experiences and learnings, creating a rich tapestry of communal cheese sauce wisdom.
In conclusion, the article is not just a set of guidelines; it's a testament to the passion and dedication of a culinary expert who understands the nuances of creating the perfect cheese sauce. For anyone seeking to elevate their mac and cheese game, these tips are not just words—they're the product of a true cheese aficionado's experience.
