Every time I make Mac n cheese the sauce is gritty and thin. I used to make a roux but I found that even then it was gritty. So I tried using milk, heavy cream, and evaporated milk, still gritty and thin. I suspect I’m not letting the milk become thick enough but at this point I’m not sure. I also think that maybe I’m overcooking the cheese but I normally don’t have it on all that long. Is there a recipe with some specifics on how to avoid this any of you can give me? Honestly I’m just desperate and upset at how much food I’ve wasted.
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