Mac & Cheese Question

[elrohwen]

Last night I made "real" mac & cheese using monterey jack cheese and had the same problem I always have. My bechamel sauce is always perfect and creamy and yummy, then I add the cheese (I used 8oz) and it always gets a bit grainy - the cheese just won''t melt into perfect smoothness. What am I doing wrong? Is it all in the cheese choice and jack just wasn''t going to work? Is there some trick? It still tasted good, but I''d like to master the sauce. I make bechamel sauces a lot and usually add just a little cheese and those come out perfectly - obviously adding a lot of cheese is where I go wrong.

I know there are some awesome PS chefs, so hopefully you guys can help me out!

 

[Kit]

Your sauce might be curdling. Have you considered using evaporated (unsweetened) milk instead of fresh milk in your bechamel? It''s a more stable product that won''t curdle. HTH.

 

[Hudson_Hawk]

You could also be using too much flour. If you''re using pre-shredded cheese remember that there''s usually cornstarch or something similar added to prevent the cheese shreds from sticking together in the package. So you should account for that in your sauce. Also, I usually only add a tiny bit in at a time, making sure it''s completely melted and smooth before adding more. This ensures that the temperature stays consistent.

I''ve never used evaporated milk before, I usually just use regular.

 

[elrohwen]

Thanks for the suggestions! I really don't think my milk is curdling, because I never have problems with straight bechamel ... is it possible my cheese is curdling? If so, how would I prevent that?

I shredded the cheese myself, so it doesn't have any added cornstarch or anything.

I think I should've added my cheese more slowly - I will definitely try that next time. I just kind of dumped it in.

 

[Lorelei]

Let the cheese melt in gradually in the hot sauce rather than melting it over direct heat. Add a little, let it melt then beat well in before adding more. It could be the composition of the MJ cheese also if it is quite a ' fat' cheese, I always use sharp cheddar for my mac & cheese.

Also you could try a little dry mustard powder in your sauce, it really brings out the flavour of the cheese.

 

[elrohwen]

Thanks Lorelei! I should've added the cheese more slowly I think. Now I kind of want to make it again and see if I can do it better

Also, good to know about the jack. I was using it trying to mimic a restaurant dish DH loved that I'm pretty sure used jack, but they obviously could've had a mix of cheeses they didn't mention.

I usually melt a small amount of gruyere in my bechamel (rather than doing a full blown mac & cheese) so that's really the only cheese I have experience with. Thanks for the tips everyone!

 

[Lorelei]

Date: 2/11/2010 10:38:08 AM
Author: elrohwen
Thanks Lorelei! I should've added the cheese more slowly I think. Now I kind of want to make it again and see if I can do it better

Also, good to know about the jack. I was using it trying to mimic a restaurant dish DH loved that I'm pretty sure used jack, but they obviously could've had a mix of cheeses they didn't mention.

I usually melt a small amount of gruyere in my bechamel (rather than doing a full blown mac & cheese) so that's really the only cheese I have experience with. Thanks for the tips everyone!

Try it again and if that still doesn't work then try half sharp cheddar and half MJ. I know what you mean about the sauce with the cheese, it kind of goes streaky and if you put a whisk into it it goes a bit stringy and looks as if it will separate? Sometimes also ( forgot this earlier) whisking a little milk in can smooth it out.

And well done with the bechamel sauce, some people have real trouble with that one!

 

[elrohwen]

Date: 2/11/2010 10:44:14 AM
Author: Lorelei

Date: 2/11/2010 10:38:08 AM
Author: elrohwen
Thanks Lorelei! I should've added the cheese more slowly I think. Now I kind of want to make it again and see if I can do it better

Also, good to know about the jack. I was using it trying to mimic a restaurant dish DH loved that I'm pretty sure used jack, but they obviously could've had a mix of cheeses they didn't mention.

I usually melt a small amount of gruyere in my bechamel (rather than doing a full blown mac & cheese) so that's really the only cheese I have experience with. Thanks for the tips everyone!

Try it again and if that still doesn't work then try half sharp cheddar and half MJ. I know what you mean about the sauce with the cheese, it kind of goes streaky and if you put a whisk into it it goes stringy? Sometimes also ( forgot this earlier) whisking a little milk in can smooth it out.

And well done with the bechamel sauce, some people have real trouble with that one!

I

bechamel. I make "pasta with white sauce" almost every week. I guess that's why I'm so frustrated at the mac & cheese - it should've been easy, just throw in cheese. It was a really good bechamel too because I usually skimp on the butter and milk-fat to make it a little healthier - I went full out unhealthy this time.

And you got it exactly right, it went stringy. I did add a little more milk too (not knowing it was a real "fix" but wanting to try anything). Ok, next time, I'll take the sauce off the stove and add the cheese slowly while stirring. Hopefully I'll get a perfect smooth creamy sauce!

 

[Lorelei]

Date: 2/11/2010 10:49:20 AM
Author: elrohwen

Date: 2/11/2010 10:44:14 AM
Author: Lorelei

Date: 2/11/2010 10:38:08 AM
Author: elrohwen
Thanks Lorelei! I should''ve added the cheese more slowly I think. Now I kind of want to make it again and see if I can do it better

Also, good to know about the jack. I was using it trying to mimic a restaurant dish DH loved that I''m pretty sure used jack, but they obviously could''ve had a mix of cheeses they didn''t mention.

I usually melt a small amount of gruyere in my bechamel (rather than doing a full blown mac & cheese) so that''s really the only cheese I have experience with. Thanks for the tips everyone!

Try it again and if that still doesn''t work then try half sharp cheddar and half MJ. I know what you mean about the sauce with the cheese, it kind of goes streaky and if you put a whisk into it it goes stringy? Sometimes also ( forgot this earlier) whisking a little milk in can smooth it out.

And well done with the bechamel sauce, some people have real trouble with that one!

I

bechamel. I make ''pasta with white sauce'' almost every week. I guess that''s why I''m so frustrated at the mac & cheese - it should''ve been easy, just throw in cheese. It was a really good bechamel too because I usually skimp on the butter and milk-fat to make it a little healthier - I went full out unhealthy this time.

And you got it exactly right, it went stringy. I did add a little more milk too (not knowing it was a real ''fix'' but wanting to try anything). Ok, next time, I''ll take the sauce off the stove and add the cheese slowly while stirring. Hopefully I''ll get a perfect smooth creamy sauce!

You will get there! If you need to try the milk trick, heat it first then beat in vigorously and that should smooth it out a bit.

 

[Octavia]

My vote is that it's a cheese problem. Jack cheese is stringy when it melts, like mozzarella, and doesn't like to dissolve in the base very well. I'd use a mix of cheeses with the jack being no more than 1/4 to 1/3 of the total amount of cheese. Cheddar dissolves really well, which is why it's so common in mac n cheese recipes, but you can definitely play around with the proportions and sharpness of the cheddar (mild won't dissolve quite as well though) to find your perfect blend!

ETA: I just saw a recipe where the sauce was made with cheddar, but shredded monterey jack is mixed in with the pasta instead of with the sauce. The sauce is then poured over it and the whole thing is baked. Could be worth a try...

 

[Bella_mezzo]

usually that happens when the heat is too high for the cheese. try turning off the heat or at least turning it to low when your bechamel is done and adding cheese 1/4 c at a time, stirring each time until fully melted.

 

[Lorelei]

El, you could try sharp white Cracker Barrel cheese if you can get it, this melts beautifully and gives an excellent flavour.

 

[elrohwen]

Date: 2/11/2010 11:31:32 AM
Author: Octavia
My vote is that it''s a cheese problem. Jack cheese is stringy when it melts, like mozzarella, and doesn''t like to dissolve in the base very well. I''d use a mix of cheeses with the jack being no more than 1/4 to 1/3 of the total amount of cheese. Cheddar dissolves really well, which is why it''s so common in mac n cheese recipes, but you can definitely play around with the proportions and sharpness of the cheddar (mild won''t dissolve quite as well though) to find your perfect blend!

ETA: I just saw a recipe where the sauce was made with cheddar, but shredded monterey jack is mixed in with the pasta instead of with the sauce. The sauce is then poured over it and the whole thing is baked. Could be worth a try...

Interesting! The dish we had at a restaurant was called Mac & Jack so I''m just assuming they used jack, but now it seems like they probably used a mix. It was very mild and not cheddary tasting, but they could''ve thrown in some mild cheddar or gruyere to make it work. Their sauce was so creamy without being overly rich, like most mac & cheese is (for my taste anyway).

 

[Hudson_Hawk]

Cabot! Cabot!

 

[elrohwen]

Date: 2/11/2010 11:50:46 AM
Author: Lorelei
El, you could try sharp white Cracker Barrel cheese if you can get it, this melts beautifully and gives an excellent flavour.

I''m sure I could find that! Thanks for the suggestion

 

[Lorelei]

Date: 2/11/2010 11:55:20 AM
Author: elrohwen

Date: 2/11/2010 11:50:46 AM
Author: Lorelei
El, you could try sharp white Cracker Barrel cheese if you can get it, this melts beautifully and gives an excellent flavour.

I''m sure I could find that! Thanks for the suggestion

Most welcome! I think its in the green packaging for the white one.

 

[Rhea]

I use cheddar, edam, swiss, and parmesan cheeses adding and stirring over time. It normally comes out fairly smooth. Every recipe I''ve found calls for a mixture of cheeses.

This is a great thread.

 

[somethingshiny]

There are some great ideas here!!

My grandma makes the best homemade mac and cheese. I''ve made it with her many times but anytime I switch up the cheese, I end up with grainy or stringy too. She only uses sharp cheddar and melts it over a low heat VERY slowly, perfectly creamy every time. But, when I try to increase the flavor with different cheeses, even the basic sauce gets weird.

Lots of good ideas to try, Thanks!!

 

[Mara]

i am late to this party but i have never used jack to make mac and cheese. not sure if it's the cheese...but when i make it i tend to add it more slowly than all at once, and let it melt in and then stir and add more. but i have been in a hurry previously and added more at a time and not had issues. i do take the pot off the burner and let the cheese melt in not under any direct heat though.

the recipe i use calls for gruyere, emmenthaler and sharp white cheddar. it's really yummy. and it uses cayenne pepper for a little kick...i always add more than it says (recipe is like 1/8tsp, what is THAT? nothing!)...

also we watched a diners and drive in show recently and one of the places they featured had some amazing mac n' cheese that looked divine. i made notes while watching it and this is what they used:

thyme, asiago, sharp cheddar, parmesan, white pepper, paprika, ground mustard

i also wrote down: white wine and onion powder, but i am not sure what or how those were added in. maybe into the bechamel?

oh my recipe is also a baked one as well.

 

[Hudson_Hawk]

And nothing tops mac and cheese better than toasty buttered breadcrumbs!

 

[elrohwen]

Does anyone else add nutmeg? I own fresh nutmeg pretty much for the purpose of making white sauce for pasta

Though I''m embarrassed to admit that I first learned this from Rachel Ray.

 

[Bella_mezzo]

yes, fresh grated nutmeg is a must in whitesauce, cheese dishes, spinach dishes, and a bunch of other things IMO

 

[Mara]

yep i use cayenne and nutmeg.

the ingredients i posted in my watch from diners and dives used it too... so they used cayenne, nutmeg and the other things i listed. i just made note of what to ''add''...to the recipe i already use.

 

[somethingshiny]

Yes, I add nutmeg to white sauces and most veggies. I also add it to anything with oatmeal, pumpkin, or apple.

 

[redfaerythinker]

That sounds so delicious... mmmmmmmm. Could I convince you to share the recipe?