I made a roux with butter and flour then added whole milk then added shredded cheese slowly and when I was adding the last bit of cheese it separated from the milk and created this clump. I added the pasta in after to see if the cheese would mix into it and it didn’t lol just stayed in a clump like hard slime
by pdaawg1
12 Comments
Shredded cheese contains 10% added cellulose which isn’t ideal for cooking
Forgot to add I shredded the shredded cheese lol
What cheese did u use ?
Was the pan hot?
did you have a proper bechamel going before you added your cheese? was it thick enough or really thin?
Bro made mozzarella
Were your noodles fully drained? Likely extra water or the heat being too high caused the sauce to separate. Next time: fully drain pasta, don’t overheat, and add an emulsifier like mustard powder to help it all come together.
Make bechamele and cook the pasta separately. When the sauce is combined then add cheese on low heat. Then mix sauce and pasta. Not sure what you did but it was probably wrong sorry
Did you wait for the sauce to thicken before adding cheese? This needs to be done off heat.
This happened to my sister. What did you end up doing?
You might benefit from following a recipe to nail the sauce! A roux is more than just flour and butter, you have to cook it until thick. Then you create a bechamel by adding milk (the roux is what will act as your thickening agent here). Mixed over low heat until smoooooth. Then! You can add your cheese, stirring over lowwwww heat and once all combined that is what’s called a mornay sauce. You can then pour that over your well drained pasta!