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. Reheat in the oven at 325 degrees F for about 20-30 minutes, or until heated through. Remove the mac and cheese from the fridge 30 minutes before reheating to allow it come to room temperature. Add your pasta of choice and cook just until al dente. Once cool, cover and store in the fridge. For the first Mac and Cheese, season your boiling water generously with salt. While it's shocking to some that we eat "wood pulp," it's perfectly safe to consume. Prepare and smoke the mac and cheese as directed in the recipe. 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. Youre looking for al dente, that is, the noodles should put up some. 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. Bring just to a boil over high heat, stirring occasionally, then test for doneness. Skim milk can result in a watery or oily texture. If you want a more intense smoky flavor, you can leave it for up to 2 hours. Allow it to smoke for an hour at a steady 225☏ temperature. In the same pan from the bacon, begin mixing the cheese sauce ingredients. Cook your bacon, remove excess grease, then chop into pieces. Whole milk has a fat content of 3.25%, which is a great ratio of fat to water content to make a rich sauce. Place the skillet in the smoker and shut the lid. Preheat the oven and cook your pasta to al dente. 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.