So you need to practice the smooth cheese sauce, which then can go over ... nearly anything? You should be able to get milk in 1/2 pints, for cooking ...
I think cheddar cooks up grainy rather than smooth. You might try colby or a combination of cheddar and colby next time. I think colby cooks up much smoother.
I'm sorry to hear about your cheese sauce woes. I haven't used anything but Cracker Barrel cheddar in years (that being the only cheddar I have, of course), so I don't know really what to say about that. When Jenn made macaroni and cheese for me, she used the store-brand shredded cheddar, and it always seemed to come out fine.
Are you waiting until the flour/butter/milk mixture has thickened before adding the cheese?
As for the potatoes, I recommend using Yukon Gold if you can get them. They fry really well, and they taste better than plain white potatoes. Definitely avoid Russet Burbank, as the only thing they have going for them is their shape, which is irrelevant when diced.
What do you mean by chalky, exactly? Your proportions sound right (though I usually do two cups of milk with 2 tbs each of flour/butter, but that's for macaroni and cheese, which needs a lot of sauce, so that may not be relevant
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I think cheddar cooks up grainy rather than smooth. You might try colby or a combination of cheddar and colby next time. I think colby cooks up much smoother.
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Are you waiting until the flour/butter/milk mixture has thickened before adding the cheese?
As for the potatoes, I recommend using Yukon Gold if you can get them. They fry really well, and they taste better than plain white potatoes. Definitely avoid Russet Burbank, as the only thing they have going for them is their shape, which is irrelevant when diced.
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Only I don't really like cheese. Especially on toast. But seriously, that's a rockin' song. You know, Aside from that.
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