Why Cheese Sauce Breaks or Turns Gritty

Question

I hope this isn’t a dumb question but for some reason when I’m making Mac and cheese , my cheese sauce always seems to “break” or taste kind of gritty.  I’m using fresh cheese (not pre grated) and I remove from heat when adding.  What am I doing wrong?  I generally use sharp cheddar.  Thanks!

Lynn Clark · Accepted Answer

Hi Kimberly - A mornay sauce can be tricky but you've got the right idea by using freshly grated cheese and adding it off the heat. It's likely the type of cheese you are using. Aged cheeses don't melt well. For this reason when I make macaroni and cheese I use a combination of cheeses - sharp cheddar and Monterey Jack. Sharp cheddar has a ton of flavor, but doesn't melt well (you can tell that it won't because it sort of crumbles when you cut it). Monterey Jack is a creamy cheese that melts really well, but lacks a ton of flavor. The two together create the perfect balance of flavor and texture. This flavor profile creates a pretty classic Mac and cheese, but yny good melting cheese can be used in place of the Monterey Jack - gruyere, fontina, muenster, taleggio. Feel free to experiment with a flavor combination you like best and good luck! Best, Lynn C.

Why Cheese Sauce Breaks or Turns Gritty

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