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www.goodeatsfanpage.com • View topic - For Whom the Cheese Melts

For Whom the Cheese Melts

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For Whom the Cheese Melts

Postby StephAnneRainey » Sun Jun 13, 2010 8:42 pm

OK, I've been trying the Stove Top Mac & Cheese. Every time the sauce is grainy. I like that it's and "easy" mac & cheese and it has now replaced the Blue Box in my house. I love Sharp Cheddar, which the recipe calls for, but it seems a bit too much for this recipe. Has anyone else been successful with it?

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Re: For Whom the Cheese Melts

Postby Steve » Sat Jul 17, 2010 6:33 pm

If it's any indication, the stovetop version of the recipe . . . er. . . application isn't in Good Eats: The Early Years. It may be one of those that didn't quite work "as advertised".
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Re: For Whom the Cheese Melts

Postby aslansavz » Sat Jul 17, 2010 6:55 pm

We haven't tried it...so can't comment on the particular application, per se. But isn't grainy cheese in sauces like this because the cheese was melted too quickly and/or all at once instead of giving it a slower melt time in shifts?
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Re: For Whom the Cheese Melts

Postby okbye » Sat Jul 17, 2010 10:57 pm

We've talked about it on the main board and I haven't made it either but the general consensus is that grainy is caused by too high a heat.
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