How do you make a macaroni and cheese sauce from a roux that is creamy and smooth, not grainy or broken?

Question

How do you make a macaroni and cheese sauce that is creamy and not grainy? Learn the technique of starting with a proper roux.

Answer 1

To make a creamy and smooth macaroni and cheese sauce from a roux, ensure you whisk constantly while adding milk gradually, use low to medium heat, and avoid boiling the sauce after the cheese is added.

Detailed Explanation:

Creating a perfect macaroni and cheese sauce starts with a well-made roux. Here's a step-by-step guide:

1. Melt the Butter: In a saucepan over medium heat, melt butter. The amount of butter will depend on how much sauce you want to make, but a good starting point is 4 tablespoons.
2. Add Flour: Once the butter is melted, add an equal amount of all-purpose flour (e.g., 4 tablespoons). Whisk constantly to combine the butter and flour into a smooth paste. This is your roux.
3. Cook the Roux: Continue whisking the roux for 1-2 minutes. This cooks out the raw flour taste. Be careful not to burn it; it should be a light golden color.
4. Add Milk Gradually: This is the most crucial step. Reduce the heat to low. Slowly pour in warm milk (about 2-3 cups, depending on the desired thickness), whisking constantly to prevent lumps from forming. Add the milk in small increments, allowing each addition to fully incorporate before adding more.
5. Simmer and Thicken: Continue whisking the sauce over low heat until it thickens to your desired consistency. This usually takes about 5-10 minutes. The sauce should be able to coat the back of a spoon.
6. Remove from Heat: Once the sauce has thickened, remove the saucepan from the heat.
7. Add Cheese: Add your shredded cheese (cheddar, Gruyere, Monterey Jack, or a combination) to the sauce. Stir until the cheese is completely melted and the sauce is smooth.
8. Season: Season the sauce with salt, pepper, and any other desired spices (such as nutmeg or garlic powder). Taste and adjust the seasoning as needed.

Pro Tip:

Use freshly grated cheese instead of pre-shredded cheese. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly and can result in a grainy sauce.