1# box elbow macaroni 2 tbsp butter 2 tbsp flour 5 tbsp Mojo’s Harvest Pumpkin sauce 1 cup milk 1 cup grated cheddar cheese 1 cup grated cotija cheese (Jack cheese can also be used) ¼ cup grated parmesan cheese 1 tsp dried parsley or 1 tbsp fresh chopped parsley
Boil macaroni until soft, strain and set aside to cool. For the roux and cheese sauce In a large saucepan: melt the butter Add flour and whisk until smooth, cook at medium-low heat until mixture browns Whisk in Mojo’s Harvest pumpkin sauce Slowly drizzle in the milk while whisking. The roux will be thick and clumpy at first. Allow the sauce to thicken, whisking continually Add in cheeses and whisk until combined Fold in parsley Mix in cooked pasta Serve hot out of the pan or bake in a dish with a crispy or cheesy topping
Almost everyone uses elbow macaroni, but feel free to use shells or even penne.
When You Strain off the pasta, do not rinse the cooked pasta.
The Roux needs to cook for a few minutes to fully activate, but this is a white roux, so cook on a medium/low heat and lower or remove from the heat if the roux starts to turn brown. When it is thick and velvety in texture whisk in the Harvest Pumpkin sauce and allow to thicken slightly.
Then start whisking in the milk slowly. The idea here is to add small amounts, let them thicken, and with this technique you can control how thick the sauce gets. More heat and time will yield a thicker sauce.
Whisk in the sour cream one tablespoon at a time. This will make the sauce creamer and less dense after the cheese is added. After the sour cream is mixed in, start adding the cheeses. Don’t dump all of the cheese in at once, that will give you a lumpy, dense sauce that is just as likely to break. Sprinkle the cheese in a handful at a time and whisk smooth between each sprinkle. When the cheese sauce is everything that you ever dreamed of, fold in the pasta and parsley.
This dish can be served as it is for a creamy mac n cheese or baked in a dish with some wonderful crispy or cheesy topping.