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Cheese sauce problems - need help!

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Cheese sauce problems - need help!

truman | Sep 14, 2008 02:54 PM

In the last few months, I've completely lost the ability to make my favorite mac n' cheese recipe. The recipe is nothing fancy, but I've listed it below for troubleshooting purposes. This is for 3 C uncooked macaroni (cooked according to the package).

Whisk together 1/3 C flour + 2 2/3 C milk, bring to a simmer, and cook for about 8 min. till thick. (No problems using skim milk, evaporated fat-free milk, or not-skim milk.)
Add cheese: 1/2 C grated parmesan, 1 1/4 C shredded cheddar, and 3/4 C shredded Swiss (2 1/2 C total). Stir in, then add to noodles and bake...

My recent problem has been that when I add the cheese - slowly, stirring, like a good little cook! - it lumps up, and I end up with globs of stringy melted cheese amidst my noodles-in-milk. The only thing I can think of is that I used to use fontina instead of Swiss (as per the recipe!) but lately we've had Swiss on hand so I've used that instead. Could that be the problem? Any other ideas? I am getting very sad...

Thanks in advance!

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