Cheesy Chop – A Curdling Experience

So last night was my first attempt at making homemade mac and cheese (This was in December of ’09).  I am sad to admit that Kraft has bested me and France doesn’t sell Velveeta (lol). No, I can’t make mac and cheese on my own… wah wah. FAIL!

Someone Else's Mac & Cheese
Someone Else’s Mac & Cheese

I did a very rudimentary search online for the proper fixin’s for homemade mac and cheese.  From what I understand… homemade mac and cheese is made with:

  • Lots of butter
  • Milk
  • Flour
  • Pasta
  • Cheddar Cheese

Also from what I read you can just make up your pasta and then melt the butter and throw in some flour and milk. Let that thicken a little and eventually you can add the cheese in – preferably after it has been taken off the heat. If you add a little white wine it will prevent the cheese from curdling.

This is how my catastrophe occurred: I had the pasta right. Butter – yes, flour – no.  I assumed it would probably work just about the same.  I melted some butter and added milk.  It obviously didn’t really thicken.  I also didn’t have white wine but I figured red would work just as well. Everything was going fine until I threw the first half of the cheese in (shaved). I turned the heat down super low (as low as our bad induction stove would go) and within minutes the sauce just snapped into something sad.  Little ugly chunks appeared and i continued stirring vigorously and removed it from the heat before i threw the rest of the cheese in. It separated. The sad bits sank to the bottom and all I had left was a watery sauce on top.

We then attempted to bake it like as if we intended it to be a casserole. This ended up being an improvement but still pretty sad. The noodles tasted better and some of the cheese stuck. I basically just ate the noodles. By the end of this wonderful experiment we had a “cheese chop” sitting all lonely in a little dish on the counter.

I youtube’d after to try to figure out what the heck went wrong. I watched woman after woman cook cheese sauce like it was nothing! They didn’t take it off the heat or add wine or anything. I need to try this again and probably with flour.  Failure is one of the best ways to learn!

I did like that one woman -rather than adding typical cheddar – threw in gruyere, goat cheese, and a few other tasty ones.  It sounds delicious! When I discover how to do this properly I will let you know. I’m sure most of you who are taking the time to read this can probably make a cheese sauce already – if you can please share!

P.S.  I have yet to post the picture of my wonderful obomination but once I get it you will be sure to see it!

2 Replies to “Cheesy Chop – A Curdling Experience”

  1. I made this just tonight and added a chopped up onion to the butter because, well, why not? And I can also attest that roasting the cauliflower first results in roasted cheesy goodness.

Leave a Reply

Your email address will not be published. Required fields are marked *