u/Business_Curve_7281

Was just wondering.

Every time I make Mac and cheese from scratch, it seems like the sauce always has a gritty texture. I always grate the cheese (never use bagged), I make sure to cook the flour and butter for about 5 minutes until the frothiness of the starch is cooked out of the flour. I slowly add the milk, but the bechamel still ends up looking gritty. I have never had it turn out smooth and creamy before baking.

Can anyone please help?

HEB’s most recent AI ad of the people dancing in costumes of their products with “I like to move it” playing is pissing me the hell off. It’s also making me hate one of the best jams of the 90’s.