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#HOW TO MELT CHEESE FOR MACARONI AND CHEESE ON THE STOVETOP FOR MAC#
#HOW TO MELT CHEESE FOR MACARONI AND CHEESE ON THE STOVETOP MAC#

I prefer this method, to keep the components separate as the starch in the pasta can thicken the sauce once they’re combined and as it cools, it seems to congeal the sauce and it’s never quite as smooth as when you first made it. Toss in the pasta and heat that through, then serve. When ready to serve, reheat the sauce over low heat until it hot to the touch.

Pumpkin Sauce: You can make the pumpkin sauce entirely, then store it in an airtight container in the fridge.

Cover with plastic wrap and place it in the fridge but give it a toss around every so often until it’s totally cooled. This will stop the pasta from sticking together. Tip it into your serving dish and splash over a little olive all (not to much) and mix it all up.

Macaroni: Cook the pasta, then drain it.

#HOW TO MELT CHEESE FOR MACARONI AND CHEESE ON THE STOVETOP MAC#

I find mac and cheese always best served fresh, however, if you want to make it a day ahead just keep the pasta and sauce separate and reheat when needed. Tips for making Mac and Cheese ahead of time Stir them until melted (place it back over low heat if you need to but don’t bring it to a bubble).

Once it thickens a little, turn the heat off and add the cheeses.

The sauce is made similar to a bechamel or white sauce – cook out flour in butter, then add a little garlic followed by milk and pumpkin puree.

Boil the dried pasta according to packet instructions until al dente.

Make sure to remove the steam cover on your blender and sit a tea towel gently over the hole so that it doesn’t spit up.

Start by steaming cubes of pumpkin until tender, then add them to a blender with ¼ cup of milk and blend.

Use a block and grate it yourself since pre-grated varieties actually have a coating to stop the cheese from clumping together and it will affect the texture of your pumpkin sauce. Stick to melting cheeses (so not feta or haloumi for instance) and whatever you do DON”T use pre-grated cheese. A little parmesan would really increase the savouriness of the whole dish.

Gouda would add a lovely creamy element to this, as would gruyere. This Pumpkin Mac and Cheese is made using a combination of mozzarella and cheddar but there are other options. Roasting pumpkin intensifies the natural sweetness of it and translates beautifully into this cheesy, savoury dish. I’ve also made this sauce using roasted pumpkin before. I cook my own pumpkin and puree it in a blender which takes very little effort and you know it has nothing but pumpkin in it. If you can get the canned variety and you prefer it, then you can certainly use that – just don’t use pumpkin pie filling.

This sauce is made using homemade pumpkin puree. Penne and elbows work well but even mini shells work great do as they act like little cups to catch the sauce. Try to stick to tube style pasta with ridges or grooves.

#HOW TO MELT CHEESE FOR MACARONI AND CHEESE ON THE STOVETOP FOR MAC#

You can use other pastas for mac and cheese very successfully. That shape is perfect for holding onto thick sauce because sauce will cling to the ridges and seep into the hole in the centre. It has a hole through the centre and often ridges along the outside. Obviously, the best pasta is in the name. The Best Pasta for Mac and Cheese & What is Macaroni?