Questions about Emma Laperruque's recipe for stovetop mac & cheese
I cooked Emma's recipe, here, https://food52.com/recipes..., for dinner and decided to increase the cream to 3/4 cup and the grated cheese to 8 oz. (I don't remember why, I just did.) I heated the cream and added all of the grated cheese in one big dump, stirring until the cheese was melted and smooth (or so I thought). I added the cooked pasta, and as I mixed the cheese sauce with the pasta I noticed that some of the cheese began to clump together. I removed the cheese clumps, and proceeded ahead -- and what remained turned out fine, although the sauce was a little thinner than what I was originally hoping for.
My questions are these:
(1) Did I make a mistake in putting in all the cheese at once and stirring it into the heated cream; or should I have added a little at a time, then stirring until it was melted, before I added more cheese?
(2) Was there a problem with slightly increasing the amount of cream and also increasing the amount of cheese?
(3) Does anyone have any additional thoughts as to why the cheese clumped together after I added the pasta and stirred to mix the sauce with the pasta?
Thanks in advance for all your comments/assistance.