how to make a cheese sauce without the texture being gritty

This is important, as the starch released by the pasta during cooking is needed to keep the sauce smooth. The recipe does not drain the macaroni, but instead uses the remaining cooking liquid as part of the sauce. Season to taste with more salt and serve immediately. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Immediately add evaporated milk and bring to a boil.Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Place macaroni in a medium saucepan or skillet and add just enough cold water to cover.6 ounces (170g) grated mild or medium cheddar cheese, or any good melting cheese, such as Fontina, Gruyère, or Jack.This recipe is an example of mac and cheese made with an evaporated milk cheese sauce. Stovetop Mac and Cheese with Evaporated Milk Cheese Sauce If you have evaporated milk (also known as unsweetened condensed milk) in your pantry, you can use it to replace everything except the cheese in a cheese sauce for stovetop macaroni and cheese.

How to make a cheese sauce without the texture being gritty