How to make a cheese sauce for mac n cheese

вЂњYou need a cheese that melts really well and you need a cheese that has a really strong flavor. In addition to not scorching your roux, something that helps prevent breaking your sauce is knowing which types of cheese to put into it. If youвЂ™re going to cook your mac and cheese over a high heat then itвЂ™s going to separate and youвЂ™re going to have a pool of grease on top and it will be terrible.вЂќ Been there-sheвЂ™s right. Cheese breaks down and it separates so quickly. вЂњThe trick is to not cook it over high heat. ItвЂ™s just mastering a few things and depends on how you want to make it as well.вЂќ For the bechamel, Arevalo says itвЂ™s all about knowing how not to burn the flour or butter and whisking it enough in its early stages to ensure the sauce itself isnвЂ™t lumpy. вЂњOnce you get the hang of it, itвЂ™s so simple. The key to cheese sauce, whether youвЂ™re reheating it at home like Arevalo mentioned or making it from scratch, is a bit of patience and some scientific know-how. We use butter, heavy cream, corn starch instead of flour, and then we mix all the cheeses in and then refrigerate it for people to reheat at home.вЂќ Our cheese sauce here doesnвЂ™t have the same bechamel beginning. вЂњAt Pasta Louise, we have cheese sauce in the refrigerator so people can make it at home. вЂњI worked a really long time on the recipe for cheese sauce.вЂќ Arevalo does it two ways: at Homeroom, the sauce began as a bechamel and would then be heated in a pan and mixed with selected cheeses before being tossed with fresh pasta and baked. вЂњIвЂ™ve made a lot of mac and cheese,вЂќ Arevalo begins.

How to make a cheese sauce for mac n cheese