So I've attempted to make a smoked Gouda and white cheddar Mac and cheese a few times and I usually end up with the same result. Here's my method and what I've done to attempt to fix it.
Cook noodles strain and set aside. In a pot add some milk and my harder cheeses to begin to melt. As it heats I add my softer cheeses, butter and some cream cheese. Mix and heat on medium low. The result is always a slightly runny sauce and either stringy or grainy cheese.
My ideas to fix it have been: heat the sauce slower. I thought I might be curdling the cheeses. Then I used a bit of water and cornstarch. I also tried using d milk thinking the higher fat content might help.
Each attempt has been slightly better but it still comes out unappetizing. Please send help
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