"This recipe, like everything else of Tylers, is wonderful. 2 things I would change - I would use more bacon and then I would cook it before I cook the onions to crisp it up a little more.

Here is my problem . . . every time I try to make a Mac and Cheese recipe, the sauce turns out gritty. Which means that it's not so much a sauce as chucks of gritty cheese on the noodles. I make the roux and cooked it for 5 minutes and I heated the whole milk before adding it to the mixture. I used good quality white cheddar cheese.

This is driving me crazy! What can I do to fix this? Is it the cheese? Is it supposed to turn out this way?

I don't want to use Velveeta to make it creamy - did you know it's actually clear before they add the color?