Making a cheese sauce

[Rookie]

Thanks everyone. I'll try the different suggestions.

 

[JettaKnight]

Sharp and mild cheddar. I'm making the sauce on the stove (flour, butter, 2% milk, cheese) and finishing in the oven. The sauce is grainy on the stove.

That's your problem - choice of cheese.

Harder cheeses like cheddar can be problematic and often separate leaving a grainy, oily mess. Try a blend of hard and soft. I get the guy behind the deli counter to cut a chunk of Land O' Lakes American cheese for my base, then add quality sharp cheddar (I don't need a lot), maybe some smoked Gouda, and whatever else strikes my fancy. (I like a four cheese blend)




I make a roux, add milk, then add cheese.

 

[JettaKnight]

I used to have that problem. Switched to whole milk and it's extra creamy.

...that should be the only milk you have in your fridge to begin with. amirite?