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@babyblueloveorchid: Jeon Somi officially been named as a Global Ambassador for Concept Korea (kocca_fashion) a global fashion initiative hosted by the Ministry of Culture, Sports, and Tourism (mcstkorea) and organized by KOCCA (kocca_official). As the new face of Concept Korea, Jeon Somi represent 3 brands and is expected to be a powerful voice bringing the energy and allure of K-Fashion straight to the Global gen-Z audience. - #jeonsomi #somi #conceptkorea #ambassador #fyp

Cotton Kitty
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Wednesday 24 September 2025 13:33:17 GMT
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dan alahaji15 🫴💙 Zinder 🇳🇪
dan alahaji15 🫴💙 Zinder 🇳🇪
Hello, pasta lovers! NancyG here, your favorite recipe collector, with what might just be the absolute king of all comfort foods—Ultra-Creamy Baked Macaroni and Cheese! Just take a look at that epic cheese pull! If you are looking for a dish with a golden, bubbly, beautifully browned top and a rich, decadent cheese sauce underneath that coats every single elbow macaroni, this recipe is for you. Made with a sharp blend of cheddar, Gruyère, and low-moisture mozzarella for maximum stretch, this baked dish is guaranteed to be the star of any dinner table! Recipe Details: Servings: 4 people Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Full Ingredient List: 8 oz elbow macaroni (or cavatappi) 3 tbsp unsalted butter 3 tbsp all-purpose flour 1.5 cups whole milk (warmed) 0.75 cup heavy cream 1.5 cups sharp cheddar cheese, freshly shredded (divided) 1 cup Gruyère cheese (or Monterey Jack), freshly shredded (divided) 1 cup low-moisture mozzarella cheese, freshly shredded (divided) 0.5 tsp garlic powder 0.5 tsp onion powder 0.25 tsp ground mustard 0.5 tsp salt (adjust to taste) 0.25 tsp freshly cracked black pepper 1 pinch paprika Detailed Instructions: 1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook 2 minutes shy of package instructions for al dente. Drain well and set aside. 2. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 1.5 to 2-quart baking dish or deep casserole bowl. 3. Make the Cheese Sauce Base: In a large saucepan or Dutch oven over medium heat, melt the unsalted butter. Add the flour and whisk constantly for about 1 to 2 minutes until smooth and bubbling. 4. Build the Sauce: Slowly pour in the warm whole milk and heavy cream while whisking constantly. Cook for 3 to 5 minutes, whisking frequently, until the sauce thickens. 5. Melt the Cheese: Turn off the heat. Whisk in the garlic powder, onion powder, ground mustard, salt, black pepper, and paprika. Add 1 cup of sharp cheddar, 0.5 cup of Gruyère, and 0.5 cup of mozzarella. Stir gently until completely melted and silky smooth. 6. Combine Pasta and Sauce: Stir the drained macaroni into the warm cheese sauce until every piece of pasta is fully coated. 7. Assemble and Top: Pour half of the mac and cheese into your prepared baking dish. Sprinkle half of the remaining cheese across the middle layer. Top with the rest of the mac and cheese, then generously cover the top with all remaining cheddar, Gruyère, and mozzarella. 8. Bake to Golden Perfection: Bake uncovered for 18 to 20 minutes. Turn the broiler on HIGH for the last 2 to 3 minutes until the cheese on top is bubbling and deep golden-brown with slight char spots. 9. Serve: Let it cool for 5 minutes before serving so the cheese sets slightly while remaining gooey and stretchy! Chef's Notes by NancyG: * Shred Your Own Cheese: Pre-shredded bagged cheese contains anti-caking agents that prevent it from melting smoothly. Shredding your cheese fresh off the block makes a huge difference! * Don't Overcook the Pasta: Cook the noodles just until they have a bite to them during the boil. They will absorb the creamy cheese sauce while baking without getting mushy. * Cheese Variations: Sharp cheddar provides that bold flavor, Gruyère adds nutty depth, and mozzarella gives you that incredible dramatic cheese pull! Nutritional Facts (Per Serving): Calories: 620 kcal Total Fat: 38 g Saturated Fat: 23 g Cholesterol: 115 mg Sodium: 780 mg Total Carbohydrates: 46 g Dietary Fiber: 2 g Sugars: 5 g Protein: 25 g #TheRecipeCollector #MacAndCheese #BakedMacaroni #ComfortFood #CheesePull
Hello, pasta lovers! NancyG here, your favorite recipe collector, with what might just be the absolute king of all comfort foods—Ultra-Creamy Baked Macaroni and Cheese! Just take a look at that epic cheese pull! If you are looking for a dish with a golden, bubbly, beautifully browned top and a rich, decadent cheese sauce underneath that coats every single elbow macaroni, this recipe is for you. Made with a sharp blend of cheddar, Gruyère, and low-moisture mozzarella for maximum stretch, this baked dish is guaranteed to be the star of any dinner table! Recipe Details: Servings: 4 people Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Full Ingredient List: 8 oz elbow macaroni (or cavatappi) 3 tbsp unsalted butter 3 tbsp all-purpose flour 1.5 cups whole milk (warmed) 0.75 cup heavy cream 1.5 cups sharp cheddar cheese, freshly shredded (divided) 1 cup Gruyère cheese (or Monterey Jack), freshly shredded (divided) 1 cup low-moisture mozzarella cheese, freshly shredded (divided) 0.5 tsp garlic powder 0.5 tsp onion powder 0.25 tsp ground mustard 0.5 tsp salt (adjust to taste) 0.25 tsp freshly cracked black pepper 1 pinch paprika Detailed Instructions: 1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook 2 minutes shy of package instructions for al dente. Drain well and set aside. 2. Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 1.5 to 2-quart baking dish or deep casserole bowl. 3. Make the Cheese Sauce Base: In a large saucepan or Dutch oven over medium heat, melt the unsalted butter. Add the flour and whisk constantly for about 1 to 2 minutes until smooth and bubbling. 4. Build the Sauce: Slowly pour in the warm whole milk and heavy cream while whisking constantly. Cook for 3 to 5 minutes, whisking frequently, until the sauce thickens. 5. Melt the Cheese: Turn off the heat. Whisk in the garlic powder, onion powder, ground mustard, salt, black pepper, and paprika. Add 1 cup of sharp cheddar, 0.5 cup of Gruyère, and 0.5 cup of mozzarella. Stir gently until completely melted and silky smooth. 6. Combine Pasta and Sauce: Stir the drained macaroni into the warm cheese sauce until every piece of pasta is fully coated. 7. Assemble and Top: Pour half of the mac and cheese into your prepared baking dish. Sprinkle half of the remaining cheese across the middle layer. Top with the rest of the mac and cheese, then generously cover the top with all remaining cheddar, Gruyère, and mozzarella. 8. Bake to Golden Perfection: Bake uncovered for 18 to 20 minutes. Turn the broiler on HIGH for the last 2 to 3 minutes until the cheese on top is bubbling and deep golden-brown with slight char spots. 9. Serve: Let it cool for 5 minutes before serving so the cheese sets slightly while remaining gooey and stretchy! Chef's Notes by NancyG: * Shred Your Own Cheese: Pre-shredded bagged cheese contains anti-caking agents that prevent it from melting smoothly. Shredding your cheese fresh off the block makes a huge difference! * Don't Overcook the Pasta: Cook the noodles just until they have a bite to them during the boil. They will absorb the creamy cheese sauce while baking without getting mushy. * Cheese Variations: Sharp cheddar provides that bold flavor, Gruyère adds nutty depth, and mozzarella gives you that incredible dramatic cheese pull! Nutritional Facts (Per Serving): Calories: 620 kcal Total Fat: 38 g Saturated Fat: 23 g Cholesterol: 115 mg Sodium: 780 mg Total Carbohydrates: 46 g Dietary Fiber: 2 g Sugars: 5 g Protein: 25 g #TheRecipeCollector #MacAndCheese #BakedMacaroni #ComfortFood #CheesePull
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