Your Roux Is Giving You Greasy Mac And Cheese

A greasy mac and cheese can often be traced back to issues with the roux, which is the foundation of any good cheese sauce. The roux, a mixture of fat and flour, acts as a thickening agent, and if not executed properly, can lead to a greasy outcome. The type of fat used in the roux is crucial; butter is typically preferred for its flavor and consistency. If the butter is not fully incorporated with the flour, it can separate, creating an oily layer on top of the sauce. Additionally, the ratio of flour to fat must be balanced, as too much fat can also result in greasiness. Once the roux is prepared, adding the milk slowly while continuously whisking helps ensure a smooth blend, preventing lumps and separation. The cheese should be added off the heat to prevent it from breaking down and releasing oils. Using cheeses that melt well, such as cheddar or mozzarella, can help achieve a creamy consistency without excess grease. Finally, overcooking the sauce can cause the fats to separate, so it’s important to cook it just until the cheese melts. By carefully managing each step, you can create a rich, creamy mac and cheese without the unwanted grease.