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Video Transcript
Hi there, my name is Sarita Ekya and I'm the owner of S'MAC, short for Sarita's Macaroni and Cheese. Today we are going to be demonstrating how to make a macaroni and cheese with portobello and Gorgonzola. Our first ingredient right here is a Bechamel sauce. Here we have some elbow macaroni. Here is cheddar cheese. Here is our Gorgonzola. Here we have our portobello mushrooms and at the end we've got a sprinkle of breadcrumbs. So I'm going to go through each of these ingredients and what you're going to do with them. The Bechamel sauce is comprised of whole milk, flour, butter, salt, pepper and nutmeg. I always recommend making your Bechamel sauce with whole milk. Please do not skimp with skim or 2% because you want a really creamy base to get your cheese into. Right here I've got your traditional elbow pasta. It's cooked al dente. This is a sharp cheddar cheese. The Gorgonzola we didn't have to do much with it except crumble it. We'll mix these in a bowl, transfer them to a baking dish and you're going to cook this or bake this, sorry, at 400 degrees for about fifteen minutes. To get a nice crisp top you can broil it at the end on high for four to five minutes and that's how you make a macaroni and cheese with portobello and Gorgonzola. My name is Sarita Ekya and I'm the owner of S'MAC, short for Sarita's Macaroni and Cheese, thank you.
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