Mario: Hello everyone and welcome to 2 Minute Chef, I am chef Mario. And today we’re going to be making a Four Cheese Mac & Cheese. We’re going to start by making the base for our sauce. With that, we’ll start with two tablespoons of blended oil. And once that’s nice and hot, we’ll add about two ounces of chopped onions and two bay leaves, and we’re going to make a roux to thicken up our sauce.
Now roux consists of equal parts of butter and flour. And here we have four ounces of unsalted butter and we have four ounces of all-purpose flour. Do incorporate all of your flour. Then you’re going to cook off your roux for about two minutes. Now that our onions are nice and translucent, we’ll add our liquid, two cups of whole milk and we flavor our cheese sauce, we have four different types of cheese, we are going to start with a extra sharp cheddar, about four ounces, some smoked gouda, about three ounces of that, some fedda, about two ounces, and some parmigiano-reggiano, about three ounces.
When our mix starts coming to a boil, we’ll add about half of our finished roux product, just in case. Now we’ll start by adding the cheese. I’ll start with reggiano first, and we’ll add the sharp cheddar. Next we’re going to go with our smoked gouda, you know if your sauce looks like it’s starting to get a little too thick, refine it out with some heavy cream or a little more cold whole milk, and that’s in our ingredients, our Macaroni product.
Now we just bought this straight off the box and cook if off. That’s just macaroni, we didn’t add any salt to it and that’s what the last ingredient is for, the fedda cheese. Now the fedda wouldn’t melt if you put it inside the mixture, but it provides a good amount of salt for the top, it’s complete. Well, there you have it folks, Four Cheese Mac & Cheese. Thank for joining as a 2 Minute Chef and I’ll see you next time.
Transcription by:
Scribe4you Transcription Services