I TESTED Tasty's 3 Minute, 30 Minute, & 3 Hour Mac & Cheese Recipes! Buzzfeed Tested 

The sauce gets Gritty because you’re adding the cheese when the sauce it too hot. When you boil or scold the sauce while you have cheese in it it causes it to separate and you get a gritty sauce Thanks for the likes🥰🥰 also David make the 20 pound grilled cheese

“Ima be a pillow because everyone loves to sleep on me” Big mood lmao

I NEVERRR dump all of my milk into the roux at once! I dump a little in at a time, let it seize up and mix it vigorously repeat a couple of times, and then add the rest! I've never had the gritty problem so maybe that's it!

Is it crazy to request David to make some of the dishes from Bon Appetites Perfect Thanksgiving series?

Next time you use a cheese sauce, here's a few tips to make it smooth. 1) use evaporated milk. 2) cook the flour in for a bit longer than you normally do, just make sure it doesn't darken in color or it will lose its thickening power. Smell it and it should smell nutty.3) whisk way harder. During the entire process once you add the milk start whisking vigorously. 4) make certain that the heat is off before you add cheese, the bechamel can't be allowed to boil once the cheese is added. If all these don't work, then you can try two things. One, purchasing sodium citrate online as an emulsifier will make cheese sauces easy but two, you could try using cornstarch instead of rouxs for thickening. Probably not as effective though since part of the reason behind the roux is it does add some flavor. Could also possibly be the cheeses you use but I doubt it since you grate all the cheese yourself. Pregrated cheese doesn't melt very smooth.

Honestly can’t imagine comfortably filming myself eating and reviewing food while people are right there watching/hearing me 😂 the way David was talking before the people in the background started talking, I wouldn’t have guessed anyone was there

'I always think I'm doing something wrong with the roux' I literally went 'oh no' when you poured the milk into the second one, you burnt the flour friend. If you go back and rewatch it, when you add the milk you can see the brown burn underneath the top layer, which won't help it be lovely and smooth at all! With roux it's always best to be low heat all the way through, that way it helps the cheese emulsify properly and distribute into a sauce as well 😊

I've never made a roux, but according to Chef John (from food wishes) "hot roux plus cold milk equals no lumps" 🤷‍♀️his roux(s) never seem to have lumps lmao

9:20 slightly gritty cheese sauce... what's happened is your cheese has split into it's fats and proteines. This can have several causes or a combination thereof. One is, as other commenters have mentioned, heat. Cheese should be added off the heat and the sauce, ideally, shouldn't bubble after that. However some cheeses are more resillient to that than others, which leads to factor two: using good quality cheeses... big mistake. For a Mornay (a.k.a. a cheese sauce) you want to go cheap. The better the cheese, the easier it will split. Moving on to the third factor, while also heat related, I wanted to mention this separately. Your roux was way too dark to make a cheese sauce out of it. Just like sweating an onion without getting any colour on it, you want to cook your flour in your butter low and slow, getting rid of the raw taste, but hardly putting any colour on it (a "blonde" roux). Ok, so the above was all ideally, so the question is how do we mitigate these effects in the real world (where things with cheese sauce in it get put back into the oven and such)? -well, by observing the points above, like adding the cheese off the heat and not using "good" cheeses, but there's, basically, two additional approaches. If you've got decent cooking skills and high end, copper cookware, one way to mitigate potential splitting of your cheeses is to make the Roux with a slight excess of flour (10-15%, to absorb the fat coming out of the cheese). The caveat is you need to be able to keep the flour moving and maintain good heat transfer, even though you're using low heat; hence the cookware, when making your blonde roux. The foolproof way of doing it is to replace about 20% of your flour with cornstarch. Now, while this pretty much guarantees your cheese will not split, it is even more important you only cook this mixture to the "blonde" stage, as the effect will be lost if you overcook it. Another caveat is it will subtlely alter the taste of the finished product. It will taste more "mass produced" as this the way the people who mass produce frozen meals handle this situation.

Hey David do a How To Cook That Recipe. I wanna see if you can pull off some of the cakes or even the simpler stuff like the sugar bowls?

Already stated here, but the practical tip: Cook your roux for 4-5 minutes on *low* heat (3 on electrics is a good number) stirring a decent bit. And when you're ready to add cheese, take the pot off the burner, or turn the burner off and wait 5 minutes. The excess heat scalds the cheese. It seperate into the curds and whey (the oils and protein) and makes your sauce lumpy and gritty. That took me a year to figure out. So just take it slow and cook with lower heat

rip david's halloween decorations, you will be missed

Looking at your cheese sauce bubbeling away I would def say its overcooking after adding the cheese. Some cheeses separate a bit. Just turn off the heat when you add the cheese for perfect creaminess.

Ey David I'd really like to see you do one of Adam Ragusea's recipes

I was having a horrible day until I saw that David posted, I clicked immediately😂

Slowly incorporate the milk into the roux and add each type of cheese in separately after each has been fully melted in and using a whisk helps it be really smooth on low to medium heat

"THEY'RE STILL HOT AND FRESH" david are you ok?

Hey David please try one of the recipes from Hannah Hart's Edible History series on Tasty! Either the 500 yr old icecream or the 2000 yr old cheesecake recipe! it will be challenging and fun :)

I'm lactose intolerant and watching this because apparently I love suffering. 👏👏 Actually I just wanna support David :c

You should test Rie's Make it Fancy recipes, and maybe even do the "Chef out of Water" (Random appliances) tests.

It physically pains me every time he makes the roux then just pours the milk in all at once!

*Sees title of video* *Grabs bucket of popcorn* oh boy this is gonna be good

TASTY’s GIANT ICE CREAM MOCHI!!!

I’d assume you’re not fully cooking the flour out. Roux is so damn delicate. Easy to burn....even easier to not cook the flour out completely. Either way? Keep on cooking and posting!

can we get David to make BA's perfect Turkey like so he can seee 👌

"I always make gritty cheese sauce" Adam Ragusea has entered the chat

When you make the roux, you should cook the flour a bit longer and it should form a paste. You should then gradually whisk in the milk and constantly stir it so that the starch granules don't sink to the bottom of the pan and make the sauce lumpy. You should also know when the roux sauce is done when it begins to bubble because It won't thicken anymore past that point. I would also recommend adding the cheese off of the heat because if the pan is still on the stove, the heat will cause the fat in the cheese to split

One reason for the graininess may be because you added all the cheese at once. If you add it a little at a time it should work better.

When making a roux you have to add the milk little by little and whisking it the whole time trust me it’s a savior

Reason for a gritty cheese sauce is that you go in with the cheese too early when the roux is TOO hot. What you should do is take the roux completley off the stove, wait a mintue and then throw in the cheese and stir. The sauce must NOT boil, if its boils the cheese protein breaks and goes gritty :)

Thanks for the video! It was really helpful to see someone else attempt to make this and try it, because I am planning on making it for Thanksgiving :)

Next time you make a bechamel, use a rubber stapula and use that to smooth out the lumps. If that doesn't work, take an immersion blender (before you add the cheese) and blitz the sauce in pulses until it's smooth. Foolproof. Also, you know what really works? Subbing out 2 oz of milk for 2 oz of pasta water. The starch helps emulsify the sauce.

The grittiness happens when you add the milk too fast to the hot butter and also if you add the cheese too fast to the hot roux.

You should make the Thanksgiving Dinner that's in the Bon Appétit Thanksgiving Series and like see how good it is and is it possible and convenient to make on Thanksgiving

Hey just started the video! But wanted to mention that if you put your garlic cloves into cold oil and let the both of them come up to temperature slowly, you'll get that garlic flavour without having the cloves go so dark!

Cheese sauce is gritty because - ALWAYS use a whisk the entire time. Keep whisking constantly even after the roux is "finished cooking." Whether you're making a cheese sauce or a fancy soup or gumbo or whatever, you have to whisk constantly. The milk can scald and make it gritty and the roux can clump in little bits. Also, the little black bits can totally be eliminated with constant whisking too. :)

your roux really darkened in colour, the flour should be cooked through, but there shouldn't be any colour to it unless you're making say, a burnt butter roux or something. just something to consider :)

“I’ve had good weather in NY” *also having tornado warnings in southern NY* And in CT Halloween got rained out and we had 90 mph winds and towns around me lost power... lmao yeah great weather lol

What’s up David! I love this channel I’ve seen a lot of your videos twice. You’re the man.

You have to use ice cold milk when you make a sauce that’s what helped me and don’t stop mixing and keep it on a medium heat but only mix the milk once the flour and butter is thick

Those “lumps” are flavour balls

See, I never whisk my roux. I used to and it always came out gritty. I started using a wooden spoon to stir it and since doing that it always comes out fab. My friends never whisk either, always a wooden spoon, and their roux's are always smooth as well. Also cooking it too hot never helps but I don't know what temp you cooked it at, I just know you used a whisk. Also I just quickly watched back and whoa you absolute madman you don't put the milk in all at once my guy. Pour some, stir some, pour some, stir some - eventually once it is more of a liquidy cream you can just pour the rest in but whoa my dude.

MERRY CHRISTMAS, DAVID!!!!! 🎄

K but i LOVE David you’re such a joy to watch💕

Who thinks David should try making Gourmet versions of foods like Claire?

you need to pour in the milk a little at a time not all at once, that should help with the lumps lol

Use a whisk (whisk consistently thoughout the entire process, including adding the milk and cheese), very cold milk, and hot roux. Hot roux + cold milk=no lumps. Thanks Chef John!

My sauces used to get gritty or kind of lumpy, so what I did was add the milk slowly to the rue, stirring constantly as you would do with custard and that really helped. Also maintaining a medium temp with your sauce helps prevent that. To much heat can cause your sauce to separate. Much love from 🇵🇷

I wonder how David would do trying to make one of The Scran Line's masterpieces

David you should put the hashtag (censor) as the "h" so you can spell Christmas right 🤔

My favorite recipes are always the ones where you make a normal food into something absolutely delicious and gourmet

One of my favorite foods is this awesome stuff my dad makes. Super simple because he used to have it as a kid when money was scarce. Just Barilla Medium Shells, cooked and strained, then mixed in with some water and condensed tomato soup and some pan cooked ground beef. Season it with a good helping of salt and pepper and you're golden. It sounds so generic, but it is a flavor and texture I have never experienced otherwise, and it is absolutely delicious.

You NEED to make some recipes from Julien solomitas aries kitchen PLEASE ☺️☺️

I’d recommend Adam Ragusea’s video on Sodium Citrate Mac and Cheese

I used to always do a roux for my cheese sauces, but now I do half and half. OMG!!!! So much better. Just half & half and melt your cheese in it at a low temp and keep stirring. Smooth and delicious.

The grittiness is because you’re dumping everything in all at once, so in the milk solids are separating and the flours doesn’t have time to full hydrate, I like to get my roux where it needs to be and add milk in slowly, lowering the heat on your stove, then add the cheese little by little, fully incorporating the cheese before adding more (also on low or no heat) I hope that helps!

David: “...best temperature...” Me: * would normally wholeheartedly agree * Me: “IT GOT TO -45°F IN UTAH AND SNOWED TWICE BEFORE HALLOWEEN THIS YEAR DONT EVEN.”

rue probably is gritty because you add the cheese when the sauce is too hot also your supposed to add the milk very slowly into the flour and butter.

The earliest I've ever been to your videos

This is a little older, and the gritty roux is handled, but instead of a roux, I use sodium citrate mixed into some water and cheese. If you don't want to buy that, then get some velveta cheese and add it to your other cheeses. Then make it super runny with milk/cream before baking. The dry is a southern american style I'm not a fan of, if you make it super thin before going into the oven, it is still creamy when taken out. I am no fancy man, so ritz crackers smashed with an unhealthy amount of butter makes an awesome topper, crispy bacon mixed in can go even further.

I just got high and u uploaded time to eeeeat boi thanks❤️

David’s viewers: Let’s do the Mac and cheese! David will enjoy that! David’s commenters: yes, but also no...

Same! I can never make a non gritty Mac and cheese with flour. That’s why I use an egg as a thickener instead. My grandma also used to not even use flour, she just added more cheese. Some people also just use corn starch.

Please think of making a website! Yes tasty has theirs but you managed to tweak some recipes up a bit to make it more enjoyable. It would be a good idea to see it on a website rather than scrolling past videos. Also a website would be great for your own original recipes you do from your families or your own! Please think about it From a New Yorker to another New Yorker! Happy November!

The sauce gritty because need slowly add the milk and while stirring. This should fix you problem

The cheese can get grainy/gritty for two reasons: 1) not using ice cold milk when making the bechemel (roux + milk = bechemel), and; 2) because you still have the heat on when you melt the cheese. When you're making a mornay (bechemel + cheese), you need to cut the heat off and let the residual heat from the bechemel and the pot melt the cheese slowly. I think Chef John at Food Wishes also mentions this in his mac n chz vid. :)

One other tip for cheese sauces I haven't seen brought up is not adding all of the cheese at once. Add them in 2 or 3 batches and fully incorporate before moving on. That's helped me a ton with getting smoother sauces.

The grandpa from the grandpa kitchen youtube channel passed away last week. In honor of him, you should test one of his recipes.

You should try Adam Raguseas recipes 👍

Sadly for me here, we had only like a week of fall and went straight to winter. A day or two before Halloween we had our first snow of the year which kinda dampened the mood a bit. But I can agree that fall is the best season.

david shh-ing his family/audience behind the camera was such a whole mood

Yo I’m actually early I came after 3 min😁

full respect for the bluepoint brewery pumpkin beer cameo @ 3:08

One tip for the cheese sauce is to add the cheese gradually in small increments rather than putting it all in at once. That and the roux mixture was probably too hot for the cheese to melt properly

It always kills me how you just kinda throw all of the cheese in the pot at the same time when the rue is almost boiling. Instead of melting it in small batches, on low heat. later in the video 9:20 : "i dont know whats wrong with me, but anytime i make any type of cheese sauce its always gritty" hmmmm....

Um I don't know what to say so...MERRY CHRISTMAS

After cooking your roux for a few minutes, SLOWLY add WARM milk while whisking. Also , turn off the heat and add cheese a bit at a time, making sure it melts before adding more. For a creamier, looser Mac and cheese, I either add less noodles or increase the roux/milk/cheese.

Fall might be the best time in New York, but Winter is the best in Northern California where I live, it's the season all the fires stop burning.

When you're the 1st comment and there's no comment's to cop- I mean read

Am I the only person who doesn't like bread crumbs on mac and cheese? It's just weird texturally to me

I just recently tried the 3 hour Mac and cheese and it was ABSOLUTELY DELICIOUS!

In my experience with making cheese sauce I was told to add the milk little by little and that helped

It’s been three years and he can’t cook yet

Hey David! You have to let the flour and butter cook until it becomes an even paste, then slowly add milk and stir until you get a good consistency. Then, add the cheese. You want it to be a little bit thinner before adding the cheese, though.

tip: when you want to make garlic infused oil, put the garlic into cold oil so they can get hot together, you'll get a better flavour that way and the garlic won't burn ❤️

For the roux, you have to whisk the milk in gradually. There might be little lumps of flour of cheese stuck together. Simply using a whisk will make it thicker and less clumpy.

You should cube your cheese and cover it I a light dusting of flower before melting it, I've found it melts smoother

For the roux, add the milk in slowly. Don't just dump it in there. Add some, stir until it's absorbed, a bit more, stir until absorbed. Repeate. I never have lumps that way.

Haha when he said that everyone goes all out with the Christmas decorations, I full on died.....i live in England...

Also if you sir the flow into cold water first before adding it to the butter and making the rue that’s a simple trick to prevent clumps

The gritty texture might be because you put your milk in all at once. You need to cook your roux for like a minute after adding flour, and then SLOWLY add your milk in. It will clump up at first, but slowly thin out as you go along.

When I make a roux I've always added in the milk slowly whilst constantly stirring and I've never had a problem

You could try to make the cheese smoother by putting it in a mesh strainer and pushing it through with a spoon

David when you make the roux make sure you whisk the milk into the flour as soon as you add it and add the spices after it’s mixed in to prevent lumps and make sure you whisk as hard as possible

I used to struggle with having my cheese sauces gritty as you said. What fixed it for me is taking my pan off the heat when adding the cheese.

I typically just boil my noodles in milk with a little bit of water and add some butter towards the end when the noodles are done. Take it off the heat and throw my cheese in. I typically have a separated cheese sauce if I don't.

I had that problem too until I stopped dumping all the milk in at once. Flour clumps into little balls once liquid touches it, which then stops the flour from being completely saturated by the milk/liquid being added. I like to pour the milk in slowly a little at a time, make sure to whisk it until smooth and let it thicken. Then add more milk, whisking to ensure no lumps while letting it thicken a bit. Repeat until all the milk is added. The mixture by the end may still be runny but now you can let it simmer/reduce more. Also adding the cheese in once the heat is off so the cheese doesn’t seize can help too (esp when adding parm)! I’ve also found that if you’re adding onions or garlic to the mix, to keep them in while you’re doing the roux. It seems to keep the flour from clumping together as much. Hope that helps!

Halloween is so much better than Christmas. Christmas isn't even on my top 10 list of holidays

is it just me or is the stringy 'glue-like' cheese aesthetic EXTREMELYY satisfying and delicious? like THAT'S WHAT I WANNA SEE

For the cheese sauce It's grainy because 1. You used a scraper instead of a whisk to make it ..... it really makes a huge difference 2. You added ALL the milk at the same time You must add a little at a time, like when you make mayonnaise but not like one drop at a time Maybe like 1/8 of a cup at a time These have really helped me make a smooth sauce And if it's still not smooth then use a sieve to remove any lumps if you want to