Why is My mac and Cheese Grainy

Nothing much can beat the comfort food, a bowl of Mac and Cheese with its perfect creamy sauce. However, you tend to get second thoughts if it has a grainy or gritty texture. 

I, for one, experienced this scenario when I started to learn cooking. I used to make homemade Mac and cheese but was never happy with the outcome. On the onset, the sauce started as smooth but turned grainy like a paste once it cooled down. 

I couldn't enjoy my Mac and Cheese and kept asking myself what went wrong. After dealing with the problem numerous times, I learned that it's much easier to fix than expected!

Jump to:

• Why is my Mac and Cheese grainy?
• How to fix grainy cheese sauce
• Tips for making a smooth cheese sauce
• The best cheese to use for Mac & Cheese
• Mistakes to avoid when making mac and cheese

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Why is my Mac and Cheese grainy?

You should know that numerous things can go wrong and make your cheese sauce curdle. After all, it's a dairy sauce that can curdle and end up grainy or gritty. 

It's because cheese sauce is a dairy product made of fat and milk that tends to separate. This is a common occurrence with most cheese types, where chances are, overheating the cheese can instigate the protein to coagulate fast and extract the fat. The result is a greasy texture or clumps.

Some cheese, particularly shredded ones, contain additives like cellulose. It is a common ingredient to keep the shreds from caking and impede the progress of mold.

Thus, it is highly recommended using top-quality cheeses like pure Cheese and not the 'Cheese foods' that flood supermarkets. 

Always read the cheese's labels and avoid using those with a long list of additives. It's usually the well-aged, top-quality, unadulterated cheddars that smoothly melt with the proper heat. 

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Rule of thumb

• Cook at the lowest heat 
• Keep stirring till smooth
• Grate and add the cheese only after the sauce thickens
• Immediately remove from heat once the cheese melts. Remove the pan from the heat if the sauce starts bubbling even before adding cheese. 

This is very important because overheated cheese tends to curdle and string. 

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How to fix grainy cheese sauce

The best way to fix grainy cheese is to prevent it in the first place. These tips also help reduce the chances of your cheese sauce getting gritty. 

The most important thing to remember is immediately take the cheese sauce off the heat if you notice it curdling. Cooling the sauce can help reduce the damage. 

Quick fix 1 Add a spoonful of cream

• If you notice your sauce is getting grainy, take the pan off the heat pronto and add a splash of "cream" or half and half. White sauce is less likely to separate or produce grainy sauce when using high-fat cream.
• Make sure to go easy when adding the cream into your sauce as it could impact its flavor.
• Give the mixture a good whisk to loosen it up and stabilize the sauce. 
• Stir the sauce vigorously for about 10 seconds may restore the texture that's starting to curdle or becoming grainy. 

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Quick fix 2 Add a bit of flour

Another option is to add some flour into your sauce. But before adding it, make sure to put the saucepan away from the heat immediately and add a teaspoon of flour. Whisk it nicely but don't overdo it.

Adding a small amount of flour can help congeals and bonds the separated sauce.

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Quick fix 3 Try lemon juice

Yes, lemon can help bring your curdled sauce together. Take the saucepan away from heat and add a teaspoon or two of lemon juice and whisk to meld the mixture smoothly.

Lemon is acidic, and the acid could intrude on matters like protein separation and loosen up the molecules. You won't even notice a hint of lemon in your sauce.

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Quick fix 4 Use a strainer

If everything is done and nothing works, try running the sauce through a fine strainer or sieve. Place the sifter on a clean bowl, pour the sauce and force it through the holes with a rubber spatula. 

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Tips for making a smooth cheese sauce

 The key to a smoother cheese sauce is using the correct ratio of the right ingredients— from roux to the cheese fat content. 

Let's start with the roux.

Following equal amounts—I normally add a tablespoon more butter to flour. For instance, I add an extra tablespoon to butter for every 4 tablespoon of butter and 4 tablespoon flour, making it 5 tbsp.

Step 1

• Add the 5 tablespoon of butter in a small saucepan and lower the heat to low.

• Once melted, add 4 tablespoon of flour.

• Cook, frequently stirring, for 2 minutes. Wait for the mixture to turn bubbly and foamy or until the mixture looks like a thick paste.

• Cooking the roux for a few minutes helps eliminate that raw flour flavor. 

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This is optional:

If you're like me, who loves a nutty flavor roux, keep whisking for as long as 5 to 8 minutes over low heat. Frequent stirring is required. Doing this will diminish the thickening power of flour and yield a caramel color while adding a generous amount of flavor to any dish.

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Step 2

• Use 3 cups of warm milk (or the fusion of milk and broth). Warming the milk or stock seems to work best. Adding it too hot can separate the roux. You add it cold, and it could stiffen the butter, leading to a lumpy result. 

• Whisk slowly as you gradually add the milk. Keep whisking until the roux becomes slightly gelatinous or thicken (you'll know that you've reached the potential thickness once the mixture coats the back of the spoon, don't go too far from there). Note: Don't let the roux get too thick.

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Step 3

• Season the roux according to your taste. Stir nicely to meld the flavor.

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Step 4

• Toss 3 cups of loosely packed shredded cheese. Stir to blend once you have finished cooking the sauce base.

• The second the cheese stirs in a figure-eight pattern and starts to melt, quickly remove the pan from heat. The residual heat from the roux will completely melt the cheese away.

Important: 

It is necessary to use finely grated cheese to melt away quickly from the residual heat of the sauce without putting the pan back on the burner.

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Step 5

• Don't let it go longer than that, so get your pasta ready and toss it together pronto. Arrange in a casserole dish and serve.

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Notes to remember:

1 High heat is the culprit

• Bear in mind that high heat is the bane for a velvety cream sauce. Also, consistently cook the sauce over low-medium heat, and in particular, be cautious NOT to add the cheese too soon.

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2 Warm the milk

• Tempering is crucial when adding dairy to a roux or sauce that's already hot. The main reason is to avoid cold dairy from curdling once it hits the warm base. So, always warm the milk before adding it to the roux or sauce.

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3 Use equivalent ratio

• From here, the number of cups of liquid to the number of cups of shredded cheese are the same. This means that if you are using 3 cups of milk (or combined liquid), you should use 3 cups of finely shredded cheese (measure it loosely, no packing of cheese here).

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The best cheese to use for Mac & Cheese

There's no doubt that instant macaroni and cheese pass any college dorm test, and there's always a time to have your favorite blue box of Kraft Macaroni & Cheese. But anyone will agree that nothing beats the original dish. 

If done right, homemade Mac and cheese have great potential to be transformative, just like dreams. Those who don't agree to this haven't had the chance to taste the good stuff yet. 

So here's a complete guide about the significant cheese contenders in the market to help you make your mac and cheese. 

Here are the best cheese choices you have to use in your homemade Mac and cheese. 

1 Classic sharp cheddar 

You can't go wrong with one of the most popular U.S. cheese varieties, firm, rich, and mellow cheddar cheese. It gets its name from its original English town and is famous for its melting powers and smooth flavor. 

This cow's milk cheese makes the perfect choice for grilled cheese sandwiches, a snack, and as the go-to cheese for traditional Mac and cheese. 

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2 Gruyere cheese

This cow's milk cheese name comes from a Switzerland village and is famous for its complex flavor. Its refreshing combination of subtle sweet notes complementing earth and nutty flavors adds solid and deep flavor to various dishes. 

So it's no surprise that this Swiss cheese delivers when added to anything from gratin and fondue to burgers and grilled cheese. The process adds a touch of sophistication to Mac and cheese.  

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3 Smoked Gouda

Gouda is a semi-soft cheese name after its Dutch origin city famous for its mild flavor and smooth, creamy texture. While most Gouda cheese is from cow's milk, some are made using sheep's or goat's milk. 

While young Gouda is rich and mellow, its aged varieties have an intense flavor. And if you are looking to add some robust, bacon-like taste to your mac and cheese, just try adding some smoked Gouda! 

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4 Monterey Jack cheese

Monterey Jack is an all-time-favorite American cow's milk cheese from Monterey, California. The firm and creamy cheese melt easily, making it the perfect choice for gooey Mac and Cheese. 

Besides, this very mild cheddar is buttery in texture, which both adults and children will enjoy adding to their mac and cheese. I recommend you try adding some Monterey Jack for malty, smooth, and velvety Mac and cheese. 

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5 Brie

Soft-ripened, creamy, runny, and buttery Brie cheese is named after a French region and is a favorite with kings. Depending on what you get your hands on, this cheese is available in multiple flavors ranging from something mild to extremely nutty and tangy cheese. 

This is your go-to cheese if you want to make some impressive Mac and cheese. This luxurious, rich, and decadent cheese will take any humble Mac and cheese to the next level.  

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6 Parmesan and aged cheddar

The sharp and complex flavors of aged cheddar perfectly complement the salty taste of Parmesan cheese. It's a fantastic combo for the ultimate grilled cheese sandwiches and Mac and cheese. 

The slightly fruity, nutty notes and gritty texture of Italian Parmesan blend well with smooth and creamy cheddar to make some Mac and cheese your stomach will enjoy!

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7 Havarti cheese

Like Fontina, Havarti, and cream Havarti cheese is known for its versatility for cooking and slicing cheeses. The semi-soft cow's milk cheese was developed in Denmark in the 19th century, generally with added herbs and spices like dill, caraway, and jalapeno peppers. 

With three months' aging, Havarti's mild and strong flavors make it a common choice for dessert cheese. Besides, its buttery meltiness trait makes it the perfect addition for delicious homemade Mac and cheese. 

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8 Cream cheese

The authentic American recipe for delicious cream cheese-filled macaroni and cheese has been in American cookbooks and newspapers since the 1700s. Most store cheese brands use gums and stabilizers to preserve the fresh cream cheese stability. 

However, purely crafted artisan brands in specialty markets send you straight to cream cheese heaven. 

According to the USDA, cream cheese should contain at least 33% fat. So this cheese is the creamiest and cheesiest option for your macaroni and cheese. You can get a more delicious taste by blending its creaminess with a bolder-tasting cheese. 

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Mistakes to avoid when making mac and cheese

Gooey and richly flavored Mac and cheese with a smooth and silky sauce makes incredible comfort food. However, it's challenging to make at home, so you need to use the right ingredients and cooking techniques. 

According to several experts, these are the biggest mistakes most people make while cooking macaroni and cheese at home, which you can avoid. 

1 Choosing the wrong cheese

With pasta and cheese being the two main ingredients in Mac and cheese, both should perfectly complement each other. And this is possible only if you choose and use the right cheese. 

You can immediately strike off Velveeta from your list of cheeses despite its undeniable creaminess. The FDA says it isn't cheese but is only a 'cheese product.' 

The FDA issued Kraft a warning letter saying some versions of Kraft Singles Pasteurized Process Cheese Food and Velveeta spread were misbranded because they were falsely represented as "cheese foods." Those items are now identified as "cheese products.

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How to fix it:

The solution to this problem is using a carefully selected blend of cheeses you can layer and not use a single cheese. Remember, Mac and cheese tastes best with multiple layers, and depth and different cheeses help you create these flavor combination layers. 

Cheese options that quickly and easily melt and have a creamier texture and mild flavor include Gouda, Monterey jack, gruyere, and fontina. The other cheeses with a sharper and pungent taste include Parmesan, cheddar, and Roquefort. 

You need to find the perfect mix of straightforward but good-quality cheeses for your macaroni and cheese. 

Velveeta mac and cheese

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2 Poor choice of macaroni

Elbow macaroni is the standard option for Mac and cheese for traditional, aesthetical, and engineering reasons. Mac and cheese sauce is so heavy that other pasta types tend to clump. 

On the contrary, the curves and grooves of elbow macaroni help it hold onto the thick and creamy sauces to maximize cheesiness with each bite. 

The strategic alternatives you can use include any form of small and groovy pasta shapes like campanelle (bells) and conchiglie (shells). 

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3 Mushy Mac and cheese

It's not enough to just use the right mac if you don't know how to cook it properly. And most importantly, use a reputable brand of dry pasta, not fresh pasta, which according to 'The Science of Dried Pasta,' turns into a sticky clump. 

How to fix it:

The following tips help cook the perfect macaroni:

• According to Smithsonian Magazine's 'Guide to Making Perfect Pasta', to make perfect pasta, you need first to bring the water to boil and toss at least a heaped tablespoon of salt (preferably kosher) to it. 

This way, ensure your mac has some seasoning from the start. Chef Mario Batali states that you should add enough salt to the water to make it taste like the sea. 

• Refrain by adding oil to the water. Doing so prevents the cheese sauce from sticking to the pasta. 

• Most Mac and cheese recipes involve double-cooking and then baking the dish. So make sure you drain the macaroni about a minute or two before its perfectly cooked. 

• More prolonged cooking leads to a mushy mess of flabby pasta devoid of chewiness to absorb the sauce. 

• Do not rinse the cooked pasta after draining as it remotes the pasta's vital starch, which binds the cheese sauce to the macaroni. 

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4 You messed up your Béchamel

Making the béchamel sauce is somewhat tricky but deemed as an integral part of the mac and cheese. It comprises milk, butter, flour, and slow cooking over low heat that yield a thickened liquid (a mixture also known as a roux, pronounced "ROO"). 

Here's how you should do it:

1 Use a heavy bottom pot.

While you use simple ingredients to make béchamel, the process is often susceptible to mishaps. There's a high chance of the roux sticking to the pan bottom and burning while the béchamel simmers. 

You can prevent this by using a heavy bottom pot and continuously stirring the mixture to reach its full flavor and thickening potential.

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2 Use a warm milk

It's better to warm the milk before adding it to the roux as it helps quickly thicken the sauce in half the time. It also reduces any splattering when cold milk meets hot butter.

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3 Gradually add milk.

You need to slowly add the milk, bit by bit, and cook it for at least ten minutes to prevent getting a gritty and raw flour taste. 

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5 Wrong choice of milk

Anyone making Mac and cheese generally assumes that all milk is the same, but they are wrong. It's because milk depends on the percentage. And using any milk containing less fat than the 3.25 fat content of whole milk spells disaster. 

It's because milk with a higher fat content remains more stable while cooking. 

Don't worry if you don't have any whole milk available. You can substitute one part of whipping or heavy cream for every three parts of 2% milk. And if you are using cream, you might as well use cream with the highest fat-containing like:

• Light cream with 20% fat
• Whipping cream with 35% fat
• Heavy cream with 38% fat to cook the creamiest and dreamiest Mac and cheese!

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How about if you end up with soapy sauce?

The one thing worse than ending up with mushy Mac and cheese is a soupy sauce. And this can happen if you add too much liquid to make a thick, rich, and creamy cheese sauce. 

How to fix it:

You can avoid ending up with a soupy sauce by gradually adding the liquid. Slowly stirring the liquid into the sauce till it blends well, and then check the sauce. While you can add some more liquid if it's a bit sludgy, you can't remove excess liquid. 

You also end up with unstable or split sauce while cooking if you quickly add too much cheese. Also, never add all the grated cheese together to the béchamel sauce. Instead, whisk each cheese variety until you get a perfectly blended sauce. 

Besides, slowly and steadily blending the cheese into the sauce prevents its natural oils from separating while cooking and ending up as ugly pools of grease. 

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6 Skimping on seasoning

It's not just the right cheese you need to make the perfect Mac and cheese. A boost of good spices adds subtle notes while pumping your Mac and cheese flavor.

No doubt flour, milk, and butter make a good sauce base, but you won't want to lick the mixing spoon without spices! You need to add the right spices to improve your béchamel sauce and Mac and cheese flavor. 

And about spices, you can use salt, ground black pepper, and any of these spices:

• A blob of Dijon mustard for a zesty taste 
• a sprinkle of nutmeg
• A bit of turmeric or paprika gives a golden tint to the final dish while adding some zing.
• A dash of mustard powder

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7 Not giving time for the mac and cheese to rest.

It's not easy for a person to keep their hands and mouth off a pan of fragrant, bubbling crackling, and cheesy Mac and cheese. However, immediately helping you to a bowl of freshly cooked macaroni and cheese only prevent it from reaching its peak flavor. 

You have no sauce but a hot and runny mess if you don't let the mac take this short siesta. You need to let the mac and cheese rest for at least ten to fifteen minutes. According to Damon Menapace, culinary director, doing this gives the cheese sauce time to settle around the mac and cheese and practically delve into its nooks and crannies. 

So while it may be difficult, I recommend controlling and stopping you from digging into your macaroni and cheese as soon as it's out of the oven. 

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8 Overcooking

No one will want grainy and mushy Mac and cheese. So if you plan to bake your mac and cheese in the oven, the pasta has to be firm before adding to the sauce. And you get firm pasta by undercooking the pasta for a few minutes.

As cheese is an emulsion, you need to cook it gently. And while pasta cooking is easy, things may go wrong while making your sauce. Heating the cheese sauce quickly or breaking it too long, separating the liquid from the milk solids. 

And this is why any macaroni and cheese reheated in the microwave ends up grainy. While cooking Mac and cheese on the stovetop, you need to prepare the sauce first but add the cheese just before adding the pasta. 

If you have to reheat the sauce after adding cheese, you can continuously stir it over low heat.  

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Bottomline

While it's challenging to rectify some gritty macaroni and cheese or a grainy cheese, it's not impossible. You can do it with some technical knowledge and quick-acting hands. 

You have to do everything beforehand to prevent possible curdling. And if the mac and cheese do curdle, immediately remove it from the heat. Let it cool, and hopefully, all you need to do to save your sauce is to whisk in some cream or lemon juice. 

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