Quoted By:
hey guys! its me, smol Ina! always remember to use freshly grated cheeses when making pasta to avoid clumps! pre-grated cheeses often contain anti-caking agents like cellulose and potato starch which makes them unsuitable for melting and incorporating into sauce! If your pan is too hot, it can also cause the cheese sauce to break and clump, so keep an eye on the temperature!
smol Ina out!
