Most of the appliances have a shredder blade that will tear an entire block of cheese in under 30 seconds. If the thought of grating cheese makes you want to run for the hills, check your food processor before you head out. One hack to stop grated cheese from clumping is to use cooking spray.
The best way to avoid unwanted texture is to grate your own cheese from a block. The cheese will melt beautifully, but the powder coating won't dissolve, leaving the unwanted pulp in your sauce. It may not be dangerous to eat, but it can create a gritty texture in your mac and cheese. While it's shocking to some that we eat "wood pulp," it's perfectly safe to consume. You may wonder, " what is cellulose, and why is it in cheese?" It is a fiber that you'll find in vegetables, fruits, plant leaves, and tree bark (via Healthline). The powder coating used to prevent clumping is called cellulose. Instead, go for alternatives with more neutral profiles and fattier compositions, such as soy or hemp milk. While that's great for coffee, the taste is hardly what we're looking for in a salty and savory mac. We caution against that choice in particular, as oat milk has a nutty sweetness. Following this, plant-based eaters or lactose-intolerant folks may be tempted to use any popular milk alternative with a similar consistency, such as oat milk. Skim milk can result in a watery or oily texture. Whole milk has a fat content of 3.25%, which is a great ratio of fat to water content to make a rich sauce.
Mac sauce starts as a béchamel, which is a light-color roux with milk (via Escoffier). For anyone who consumes dairy, you should only use whole milk when making mac and cheese.
However, unlike pasta, there's only a small handful of truly acceptable milk choices. Theoretically, you can choose from any of these when making mac and cheese. Like pasta shapes, there are dozens of milk and milk substitutes for cooking.
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