Why did my cheese sauce turn out gritty?
A gritty cheese sauce is often caused by using pre-shredded cheeses (which contain anti-caking agents), overheating the cheese, or adding cold cheese to a hot sauce too quickly. Always grate your own cheese, add it gradually to a sauce that has been removed from direct heat, and stir constantly until fully melted before adding more.
Can I make this mac and cheese ahead of time?
Yes, you can prepare the mac and cheese up to the point of baking. Assemble it in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove it from the refrigerator about 30 minutes before baking to allow it to come closer to room temperature, then bake as directed, adding an extra 10-15 minutes to the baking time if it’s still quite cold.
What can I do if my cheese sauce is too thick or too thin?
If your cheese sauce is too thick, gradually whisk in a little more warm milk (or cream) until it reaches your desired consistency. If it’s too thin, you can return it to low heat and cook gently, stirring constantly, until it thickens. Alternatively, you can make a very small slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then whisk it into the simmering sauce and cook for another minute or two until thickened
