@moistland_shop: Sea salt anti-dandruff shampoo🧴#shampoo #antidandruffshampoo #dandruff #antidandruff #relieveitching

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Friday 22 March 2024 08:51:55 GMT

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2024-03-22 12:04:02

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The best Mac n cheese in the history of baked mac n’ cheese goes to….. THIS insane short rib baked mac right here 😭😩🔥 #bakedmacandcheese #macncheeserecipe #bestmacncheese #southerncooking #soulfood #tiktokviralrecipes For the short ribs: 3 lbs short ribs Neutral oil for searing 1 large onion or 2 medium 4 garlic cloves, minced or smashed 2 tbsp tomato paste 1 cup red wine 1/2 cup beef broth (plus more if needed to cover the meat completely) 4 sprigs of thyme 3 sprigs of rosemary Salt + pepper 1.) Season short ribs with salt & pepper. Sear on all sides in Dutch oven til well browned. 2.) Over medium: cook sliced onion til translucent. Add tomato paste. Cook another 2-3 minutes. 3.) Deglaze with red wine. Add beef broth & herbs. Make sure meat is fully covered. Cook in oven on 350F 3hrs or til meat meat is falling off the bone. 4.) Allow to cool completely then remove from bones, strain herbs out of sauce & mix with the shredded beef. For the mac n cheese: 1 tbsp butter for greasing 9x11 or 9x13 baking dish 6 cups chicken broth 8 oz white cheddar 8 oz white American (plus more for in between layers of meat & on top before baking if you want, that is what I did but it’s not necessary) 8 oz Mozzarella 8 oz Smoked Gouda 4 oz cream cheese, softened super well 2 large eggs 1 cup half & half 1 cup heavy cream 1/2 tbsp garlic powder 1/2 tbsp onion powder 2 tsp paprika 3/4 tsp mustard powder 1/2 tsp black pepper 1/4 tsp salt (cheese is already salty so do not go overboard with salt!) 1.) Preheat oven to 350F. Grease baking dish. 2.) Bring chicken broth to a boil. Cook noodles til just under al dente. 3.) While water is coming to a boil, freshly shred your cheese. (Do NOT use pre shredded cheese. It does not melt properly) 4.) Combine Gouda, American, half the cheddar cheese, half of the mozzarella, half & half, heavy cream, cream cheese & seasonings. 5.) Incorporate drained noodles. Spread in dish until it’s halfway full. Layer half the short rib followed by more noodles then the rest of the short rib. 6.) Top with the remaining shredded mozzarella and cheddar. Sprinkle with paprika. Bake on 350F for 35-40 minutes or until crust is bubbly and well browned. NOTE: if you don’t use a large enough baking pan, you will have extra macaroni that won’t fit in the pan. I personally placed my extra mac in a small glass baking dish and froze it for a rainy day when I’m craving Mac n cheese. All you need to do is top it with extra shredded cheese and bake :)

The best Mac n cheese in the history of baked mac n’ cheese goes to….. THIS insane short rib baked mac right here 😭😩🔥 #bakedmacandcheese #macncheeserecipe #bestmacncheese #southerncooking #soulfood #tiktokviralrecipes For the short ribs: 3 lbs short ribs Neutral oil for searing 1 large onion or 2 medium 4 garlic cloves, minced or smashed 2 tbsp tomato paste 1 cup red wine 1/2 cup beef broth (plus more if needed to cover the meat completely) 4 sprigs of thyme 3 sprigs of rosemary Salt + pepper 1.) Season short ribs with salt & pepper. Sear on all sides in Dutch oven til well browned. 2.) Over medium: cook sliced onion til translucent. Add tomato paste. Cook another 2-3 minutes. 3.) Deglaze with red wine. Add beef broth & herbs. Make sure meat is fully covered. Cook in oven on 350F 3hrs or til meat meat is falling off the bone. 4.) Allow to cool completely then remove from bones, strain herbs out of sauce & mix with the shredded beef. For the mac n cheese: 1 tbsp butter for greasing 9x11 or 9x13 baking dish 6 cups chicken broth 8 oz white cheddar 8 oz white American (plus more for in between layers of meat & on top before baking if you want, that is what I did but it’s not necessary) 8 oz Mozzarella 8 oz Smoked Gouda 4 oz cream cheese, softened super well 2 large eggs 1 cup half & half 1 cup heavy cream 1/2 tbsp garlic powder 1/2 tbsp onion powder 2 tsp paprika 3/4 tsp mustard powder 1/2 tsp black pepper 1/4 tsp salt (cheese is already salty so do not go overboard with salt!) 1.) Preheat oven to 350F. Grease baking dish. 2.) Bring chicken broth to a boil. Cook noodles til just under al dente. 3.) While water is coming to a boil, freshly shred your cheese. (Do NOT use pre shredded cheese. It does not melt properly) 4.) Combine Gouda, American, half the cheddar cheese, half of the mozzarella, half & half, heavy cream, cream cheese & seasonings. 5.) Incorporate drained noodles. Spread in dish until it’s halfway full. Layer half the short rib followed by more noodles then the rest of the short rib. 6.) Top with the remaining shredded mozzarella and cheddar. Sprinkle with paprika. Bake on 350F for 35-40 minutes or until crust is bubbly and well browned. NOTE: if you don’t use a large enough baking pan, you will have extra macaroni that won’t fit in the pan. I personally placed my extra mac in a small glass baking dish and froze it for a rainy day when I’m craving Mac n cheese. All you need to do is top it with extra shredded cheese and bake :)

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