[Sca-cooks] macaroni and cheese

[Philip & Susan Troy]

WyteRayven at aol.com wrote:

> This is what I tend to do too. I love the flavor, but he sauce tends to come out a bit grainy rather than smooth. How do you get it to be smooth?


Sometimes it curdles. Between the milk and the cheese proteins, which can curdle at high heat, and then you have a lot of fat (mostly, but not completely, from the cheese) which resists staying emulsified under certain circumstances. The best solution is to make sure you have enough sauce to start with, i.e., enough liquid to melt the cheese into, don't bake it too long (or the pasta will absorb the moisture and leave you with curds and fat). If you want to, you can cheat and use some percentage of some kind of stabilized pseudo-cheese product, such as Velveeta or Cheez Whiz. Either contains enough emulsifiers for a bathtub full of bearnaise sauce.


Adamantius

--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
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