"Shawn Hearn" > wrote in message
...
> In article >,
> me > wrote:
>
> > Hi there - can anyone tell me, why does my cheese sauce always clump?
> > I melt butter, add flower, add the water obtained from boiling
> > macaroni (or similar), stir stir stir, add cheese. I always get those
> > disgusting lumps of cheese in the sauce. What am I doing wrong? Thank
> > you.
>
> You're doing it wrong. You need to make the cheese sauce first by slowly
> adding the cheese to the roux so it melts, then slowly pour in some milk
> (no water) until the cheese sauce is nice and thick. When the sauce is
> ready, add it to boiled drained macaroni. You're breaking the sauce.

In 30 years of cooking I have never heard of a cheese sauce being made this
way. Perhaps it works, but the standard way is to make the thickened liquid
and then add the cheese.


--
Peter Aitken

Remove the crap from my email address before using.