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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Help with cheese sauces!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Help with cheese sauces!?),it will help you,my kids.

Whenever I make a cheese sauce (mac & cheese, alfredo, etc), my sauce always ends up lumpy/grainy. I make a roux with butter and flour, then add the milk, then the cheese. But no matter what I do, the sauce never ends up smooth. I have tried adding more butter (in case I have added too much flour to absorb it all), changing the amount of time the milk is in the pan (too much time so it curdles, but not enough that the milk never gets hot enough to melt the cheese), grating cheese at home versus buying the already shredded stuff (maybe the bagged stuff is too dry?)...I have no idea> Please help me, my sauces beg fot help!

Answers:
OK, for a cream based sauce, the techniques vary, but I always cook my roux for a couple of minutes, it allows the starch granules to break down a bit, plus it prevents that raw flour taste. Some people say to add warm milk... I don't, but it just depends on you. I add only about half the liquid i need to use, and whisk that smooth, then add the rest... you're sauce won't come to its thickening point until it boils, give it a minute after that, and turn off the heat. Never ever add cheese to a sauce still on the fire, it will break, and its a seperated yucky mess. You can also use whats called a buerre manie ( just a chef term for equal parts of flour and butter, creamed to a paste consistency) to thicken soups, broth based sauces, lol, giblet gravy ;) i taught my mom that one. Good luck...

Other Answers:
I have the same problem and I think it is being overcooked. Add the cheese last and don't bring to a boil. Just let it melt and serve.

can't help you do anything to them except eat them. whens dinner? When you make your roux, make sure you have equal parts of flour and butter.

Cook over low heat.

SLOWLY add the milk or cream.
Source(s):
Perfect sauces!

I have much better luck using corn starch instead of flour. I melt the butter, add the corn starch and a little bit of hot water to make a thin paste over low heat. Then I add the milk in little by little and then the cheese, stirring all the time. If it comes out lumpy, throw it in the blender. I always do the sauce separate from the pasta just in case.
I use corn starch for gravy also.

Melt butter and wisk in flour, than slowly add milk, I use cheader cheese and parmasion cheese and wisk untill melted and thick.
Source(s):
self Melt first the butter in the pan, then sprinkle the flour in the mixture while mixing with a WIRE WHISK. Make sure that your fire is low. Another use for flour and butter (aside from making a sauce thicker), is to keep the butter from burning. Continously whisk the mixture and pour in the milk. Increase the fire slightly and wait for it to simmer, still mixing in one direction. Once the mixture simmers, add in the cheese.

This always works for me, i've never had any problems with white / cheese sauces. Everyone needs a wire whisk ! =)
Good Luck !

Check out America's Test kitchen's web site. They do all the research on how to get the best results for any kind of food. They also do at weekly tv show on PBS and publish two magazines "Cooks" and "Country Cooks". make your roux cook it a couple of minutes just to get the rawness out of it then add cold or room temperature milk or cream and whisk until smooth at this point you have stared the emulsificatiuion. cook on low and add thechese when you get almost to a simmer. I actually would substitute cream for the whole process as you are adding calories with the roux anyway so go for the real deal the cream is already kind of thick so if you heat it slowly and add your cheese at the end than you will not only have a creamy sauce but also decress the chance of having lumps. ultimatley the key is low temperature stirring often and as a special note with cream sauces add a pinch of nutmeg it really does enhance the flavor if you want more info get ahold of me through this site

Do you let the roux cook long enough before adding the milk? You should let it cook for at least 3 minutes (and don't cook it on a high temperature) to cook it so that it doesn't have a floury taste and turn lumpy. Also, you should add your milk slowly, and whisk it constantly.

melt your cheese in water to melt it then use a water-flour rue made with cold tap water and use heavy cream instead of milk
throw a chunk of butter in there if you like i usually do.blend it in real slow with a nice big wisk.the heavy cream will decrease the amount of flour you need and will make a dreamy creamy sauce (L)
BASIC WHITE AND CHEESE SAUCES

2 tbsp. butter
2 tbsp. flour
1 c. milk or cream
Salt and white pepper to taste

CHEESE SAUCE:

1/2 c. Cheddar cheese, cubed

Blend ingredients in blender, food processor, or wire whisk. Basic white sauce consists of the first 4 ingredients. Cheese sauce is simply white sauce with Cheddar cheese.
Pour into saucepan and cook over low heat, stir constantly until thick. Season with salt and white pepper. Sauce can be thinned by using half of the butter and flour. It can also be made thicker by using twice the amount of butter and flour. Low heat and stirring are secrets of success. May be cooked in microwave with suitable container by cooking for 2 minutes, stirring well and repeat. Continue to cook for 2 minutes and stirring until bubbling smooth. just did this today!!!
take equal amounts of flour and oil- use a hand blender to combine- keep heat a little above medium. Add milk- still using hand blender. Chunk cheese, add and use hand blender- worked like a charm!!! Also add the obvious- salt pepper, etc.


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