What's the secret to making perfectly creamy cheese sauce for mac and cheese?
I usually start with a roux then add cream and seasonings and thicken it. Then I add all my cheese slowly to let it melt. The sauce tastes pretty good but it always comes out kind of chunky and greasy.
What's the secret to perfect sauce??
I guess by roux I meant bechamel, I mix those words up a lot. Just make the sauce (without the cheese) like you normally would. Then add the cheese after it's cooled a bit.
tldr: don't overheat the cheese
what this guy says
that said, this mac and cheese hits the stomach like a ton of bricks so be prepared to pay for the deliciousness.
also cleanup is annoying
I can never get the cheese flavor to taste like I want. if you use too much cheddar you end up with too much of that sour fermented taste, but without a lot of cheese it just tastes like milk. I think it's necessary to use more than one kind of cheese, but buying a bunch of different cheeses to test is too expensive.
Maybe you need to improve your skills making bechamel? Mine comes out plenty smooth.
If you're adding cheese into it, I find that it melts best if you cover it to trap the steam and let it sit on very low heat for a while. In the same manner, cheese melts better over a burger in a frying pan if you put a pot lid on top of it.
you're adding a lot of starch with the flour, which also has protein, and you need the fat to balance it out and keep it creamy.
cheese is not "just fat". butter is fat. you're not adding butter to your sauce instead of cheese, are you?
are you just trying to subtly make fun of people for eating fat?
I don't make a bechamel for my max and cheese, I just make a simple sauce from reduced cream and add my cheese and seasoning to that. Like others said, the key to making sure you don't get a greasy separated mess is to not overheat your cheese. When you're saying cheese your heart should be off, you're done cooking it. And make sure you don't add it too fast, to avoid clumping.
I bring some half and half to a boil then let it simmer. then put in a ton of cheese ( i mix 2 3 kinds) then when the cheese melted i add the cooked pasta and mix it then let it simmer a bit and shit is gr8
when i wanna be fancy i add chunks of italian sausage and pesto in the mix.
Mac and cheese is exactly what the title suggests. Macaroni and cheese. Google is a thing that could have given you an answer ages ago.
Also, don't knock it until you try it. Unless you absolutely dislike cheese, that is.