@ecomfed: 17 with aura #fyp #relateable #motivation #success #Lifestyle

Ecomfed

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Friday 14 November 2025 04:40:03 GMT

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Muhammad Farhan Adnan :

🥰🥰🥰

2025-12-07 06:32:23

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ITZ_BMM :

No one’s teacher said ts 🫩✌🏾

2025-11-14 04:47:16

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Replying to @jessica Hidden veggie Mac and cheese 🧀 1lb elbow macaroni, cooked 1 cup carrots, cut 1 cup cauliflower, chopped 1 cup butternut squash, cut 2 cups milk 5 tbsp butter 1/4 cup all-purpose flour 1 tsp salt 1/2 tsp garlic powder 1/2 tsp dry mustard powder 1/8 tsp smoked paprika 1/2 tsp ground pepper 3 cups sharp cheddar cheese, shredded *more salt + pepper to taste 1. Start by boiling your veggies in a large pot with some salt for 5-7 minutes. Once you can easily pierce the butternut squash with a fork it’s ready to blend. Save 1 cup of the veggie water and place to the side. Drain water from veggies and place veggies in a blender, along with 1/2 cup of the veggie water. Blend everything until its smooth texture. No lumps. If still lumpy, add half a tablespoon of the water at a time and blend until you get creamy smooth consistency. 2. Begin making the roux for the Mac. This will help thicken the macaroni. In a large dutch oven, over low heat, melt your butter. Once butter is melted, add seasonings and whisk together. Then add flour and mix together until it’s golden brown and gravy texture. Should take about 3 minutes until it will begin to smell nutty. 3. Add the milk in a slow stream, whisking constantly. Continue to whisk until sauce begins to thicken. Add the blended veggies in a slow stream, whisking constantly. Whisk for another 5 minutes. This will take some time to get that nice and thick texture so it’s ok if it takes a little longer. 4. Turn heat off. Add shredded sharp cheddar cheese, stirring until fully melted and mixed in. Fold in your cooked pasta until everything is mixed together. Taste test to see if you need more salt and pepper. I usually add another 1/2 tsp amount or more at this point. Enjoy! To prep for lunches or after school snacks- Freeze leftovers in 1/2 cup or 1 cup compartments I love to use @✨Souper Cubes✨ To reheat, place in a microwave safe bowl with a tablespoon of milk and cook 30 second intervals and mix with a fork until coked through. #lunchboxhacks #macaroniandcheese #macaroni #hiddenveggies #lunchboxideas #momhacks

Replying to @jessica Hidden veggie Mac and cheese 🧀 1lb elbow macaroni, cooked 1 cup carrots, cut 1 cup cauliflower, chopped 1 cup butternut squash, cut 2 cups milk 5 tbsp butter 1/4 cup all-purpose flour 1 tsp salt 1/2 tsp garlic powder 1/2 tsp dry mustard powder 1/8 tsp smoked paprika 1/2 tsp ground pepper 3 cups sharp cheddar cheese, shredded *more salt + pepper to taste 1. Start by boiling your veggies in a large pot with some salt for 5-7 minutes. Once you can easily pierce the butternut squash with a fork it’s ready to blend. Save 1 cup of the veggie water and place to the side. Drain water from veggies and place veggies in a blender, along with 1/2 cup of the veggie water. Blend everything until its smooth texture. No lumps. If still lumpy, add half a tablespoon of the water at a time and blend until you get creamy smooth consistency. 2. Begin making the roux for the Mac. This will help thicken the macaroni. In a large dutch oven, over low heat, melt your butter. Once butter is melted, add seasonings and whisk together. Then add flour and mix together until it’s golden brown and gravy texture. Should take about 3 minutes until it will begin to smell nutty. 3. Add the milk in a slow stream, whisking constantly. Continue to whisk until sauce begins to thicken. Add the blended veggies in a slow stream, whisking constantly. Whisk for another 5 minutes. This will take some time to get that nice and thick texture so it’s ok if it takes a little longer. 4. Turn heat off. Add shredded sharp cheddar cheese, stirring until fully melted and mixed in. Fold in your cooked pasta until everything is mixed together. Taste test to see if you need more salt and pepper. I usually add another 1/2 tsp amount or more at this point. Enjoy! To prep for lunches or after school snacks- Freeze leftovers in 1/2 cup or 1 cup compartments I love to use @✨Souper Cubes✨ To reheat, place in a microwave safe bowl with a tablespoon of milk and cook 30 second intervals and mix with a fork until coked through. #lunchboxhacks #macaroniandcheese #macaroni #hiddenveggies #lunchboxideas #momhacks

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