Ok so i have never been able to make good mac n cheese. Why does my sauce always get so thick and gritty? Its never smooth and creamy. I dont use a roux so not sure what im doing wrong. Also do you all use an egg or not? What is the benfit of the egg? Ty!
For Mac& cheese, I'd suggest 2tb butter, melt over medium heat, whisk in 2tb flour, keep stirring until it smells nutty. Remove from heat and pour in 1.5c hot (not boiling) milk, whisk vigorously. Return to medium heat and continue whisking until thick and bubbling. Stir in (don't whisk: just a gentle stir) a cup or so of shredded cheese (cheddar, jack, whatever). Once smooth, taste for seasoning, then lower heat to the barest simmer and continue cooking, stirring occasionally, while you cook the macaroni. Fold all together, pour in brownie tray, bake at 350, covered with foil, about 30min. Remove foil and bake another 10-15 until golden.
We have had numerous "Mac & Cheese" posts, here, thoughout the years. From what the best cheeses are, to if a roux is the best option, to stove-top vs. baked. Use the search function, on the site, and you will find tons of information. Gritty Mac & Cheese can be caused by many things, choice of cheese, cooking at too high a temperature, using the wrong thickening agent, etc.