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Old 01-09-2008, 05:55 PM   #11
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I've been making homemade mac & cheese for a while and never had this problem. I bought the store brand whole wheat macaroni pasta which contains durum whole wheat flour, some egg and soy products.

I first make a roux with butter and flour, add milk and let the sauce cook 5-10 minutes. I then add the cooked pasta and toss in the cheese just to melt it. This time, my daughter mixed in the cheeses while the sauce was almost to a boiling point and stirred it for a bit longer then added the cooked pasta. It could have been the extra cooking time with the cheese in the sauce. Who knows. I'm going to experiment.

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Old 01-09-2008, 06:35 PM   #12
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Grainy cheese sauce is almost always because the heat was too high for the cheese. Like Andy says, add the milk to the roux and combine, bring to a boil, then take off heat and add in cheese, stirring briskly to incorporate.

Less is not more. More is more and more is fabulous.
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