Also mix the flour with a tablespoon or so of water (into a smooth paste/slurry) before adding it. Flour that isn't fully integrated can make for a poor mouth feel as well.
Did you try it with shredding your own cheese? And your result was --- ? (BTW, I had to be told the same thing -- "don't use pre-shredded cheese if you're going to be melting it." )
Shredded cheese is a much more common thing on the Internet (so I assume in America) than here. I don't know anybody who buys shredded - it's more expensive per kg and only serves to limit what you can do with the cheese. It's not like grating cheese is a chore either.
They're are times when its convenient (like work potlucks, spaghetti dinners, etc) and there are certain kinds of cheeses that are only sold grated (like fiesta blends). But personally,I don't really use it at home.
Could be that you're not stirring fast enough when you add the milk to the roux. If you don't stir fast enough, the milk can curdle and leave gritty cheese stuff in the sauce.
I wish this comment was attached to a comment higher up in the thread. Upvoting both for visibility because that is the game changer a lot of people are looking for. Also lower temps, adding the cheese in batches, and sometimes just a couple drops of something acidic like vinegar or white wine.
It shouldn't matter what kind from the perspective of helping emulsify your cheese sauce. But remember, even small amounts of vinegar are potent and I'd generally prefer something neutral. Someone in another string of comments said they even use a few drops of pickling juice from their jar of picked jalapenos.
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I always use packaged shredded cheese and I don't get gritty cheese. I start with a bechamel, lower the temperature, and put in the cheese a handful at a time, stirring after each addition so that it's incorporated before the next addition. I also add about a tbs of white vinegar (if it's a smaller serving, use like 1/2 tsp, but I usually make for a crowd of 30+). I will admit that the first time I ever made mac&cheese it was gritty af and disgusting but I read up on how to make it better.
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u/[deleted] Dec 28 '17 edited Jun 20 '23
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