What went wrong?

Monday, February 9, 2009

So this morning I stopped at the Rice Street Caribou off 694 and they offered me any bakery item for $1. So I got a yummy cranberry-orange scone....and took a picture, because I am a dork!
now - all you cook-type people who read my blog.

Last night I made homemade mac n' cheese and it had sort of a 'gritty' mouthfeel. It tasted good, but I must have done something wrong...


1/2 cup flour
6 tablespoons butter

make a rue and add 1 quart of warmed milk

stir in 6 cups of cheese - the recipe I saw called for fontina and cheddar, but I took the opportunity to use up my cheeses so I used:

what was left of a smoked gouda, about 1/3 cup
some farmer cheese from whole foods, about a cup
Wildflower Cheddar and Cabot Vermont Sharp Cheddar for the remaining in about equal parts.

(then obviously add the cooked macaroni and bake for 30-35 minutes - the recipe also called to add tomatoes and breadcrumbs on top, but I skipped that last night.)

The question is, what caused the 'gritty' mouthfeel? Was it the combo of cheeses perhaps? Or did I over, or under, cook my rue? Is it possible that I added the milk too quickly?

Please give your opinion. I appreciate it!


Mnmom said...

I'm guessing you under cooked the roux and the flour maintained its grittiness.

I made some killer homemade mac & chez last winter, then promptly got the worst stomach flu of my entire life. It's now off the menu.

MommyLisa said...

that is what I assumed...it made the most sense to me. How long should I let it go before adding the milk.

Anonymous said...

You don't need to cook the flour for much more than two or three minutes, unless you want a brown roux. Did you let the milk/flour combo come to a slow boil over a low flame? Did you remove it from the heat before you stirred in your cheese?

themom said...

I'm in agreement with the above. I don't think the cheeses would have caused a "gritty" sensation. Blending the butter and flour well before slowly adding the milk is essential. Good luck.

MommyLisa said...

Yes, that is where I messed up. I did it kind of awkwardly when I added the milk - I did it backwards to be exact...tried to put the roux in the milk...AND did not take from the heat before I put in the cheese.

lesson learned.

It still tasted good...and it was less gritty the second day.

Thank you!

Ann(ie) said...

OH how i love me a cranberry orange scone!!! Did you hear starbucks is doing the combo meal thing soon? scone + latte = $3. yay.

Whiskeymarie said...

I agree- there was probably a milk/roux issue. I can't stand less than cream mac & chz, so I just use heavy cream instead of milk, calories be damned. If you ever want my recipe, let me know. It is fairly foolproof, ultra creamy, and has been known to cause the occasional coronary. But, it is pretty awesome.

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