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Forum
-> Recipe Collection
-> Dairy & Pareve Meals
Teomima
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 Sun, Aug 02 2020, 3:49 pm
| BH Yom Yom wrote: | | Thank you so much! I actually added the cheese first to the butter/milk, stirred until it melted and looked like it was a thick sauce, so I added the noodles and then the cheese all clumped… |
Might have been too much cheese. If you make a good sauce base, that covers a lot of the richness, creaminess, and saltiness. You need just enough cheese to make it a little extra gooey and to give the cheesy flavor. Sauces with lots of cheese are best if you plan on then baking the mac and cheese (topped with extra cheese and buttered breadcrumbs...yum!)
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Elfrida
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Sun, Aug 02 2020, 3:50 pm
| BH Yom Yom wrote: | | Thank you so much! I actually added the cheese first to the butter/milk, stirred until it melted and looked like it was a thick sauce, so I added the noodles and then the cheese all clumped… |
Maybe the noodles were not warm enough, and caused a sudden change in the temperature of the sauce, which led to the clumping?
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happy chick
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Sun, Aug 02 2020, 4:18 pm
| BH Yom Yom wrote: | | I know this is an old thread, but I’m having the same issue as the OP. Tried making macaroni and cheese in a pot and it came out super clumpy. Used cheddar cheese and mozzarella cheese. Cheese melted but kept sticking to the spoon and not going around onto the pasta. Any advice? TIA! |
A couple of things I've learnt over the years:
1. Don't rinse the pasta after cooking , it needs to be starchy for the cheese to stick.
2. The sauce doesn't need to be thick, a little watery is ok. After mixing the sauce and pasta, let it sit covered for a few min and then mix again.
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