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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 growth. However, when cooked in high-heat, the molecules break down resulting in a grainy texture.

How to Fix Grainy Mac and Cheese (step by step guide)

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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. 

Ingredients:

  • leftover mac and cheese

Instructions:

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. 

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 as vigorously as you can.
  • Adding a small amount of flour can help congeals and bonds the separated sauce.

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 as vigorously as possible.
  • 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.

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. 

Notes:

Pro Tip:
Before shredding or grating a block of cheese, try to put it inside the freezer for half an hour. This works best for softer cheese like Mozzarella, making it less difficult to shred. 

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 become stringy. 

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

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Keywords: why is my mac and cheese grainy