@mom.rinko: а что для вас было самым удивительным в материнстве?😅🥨 . #декрет #беременность #роды #декретныебудни #молодаямама

really mom👼🏻🍼

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Wednesday 13 May 2026 09:23:34 GMT

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polina2507 :

Что маленький человек даже пукать сам не умеет. Вот к тому, что тебе нужно будет учить кого-то пукать, я не была готова 😅

2026-05-13 10:26:00

42

ЗЕвСи 📖 🐈‍⬛ :

С послеим стало ах₽ем для меня хотя у всех по разному,но у меня 5 младших так что да опыт есть

2026-05-13 09:31:54

3

Didi :

😳

2026-05-13 10:15:03

0

user4274170749458 :

😳😳😳

2026-06-20 18:09:11

0

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Welcome to Part 1 of my Thanksgiving Series 🦃🍽️ Mac & Cheese 🫕 Servings: 8–10 Ingredients Pasta: * 1 lb corkscrew pasta (cavatappi) * Water and/or chicken broth for boiling * Salt Cheese Sauce: * 3 tbsp butter * 3 tbsp all-purpose flour * 1 (12 oz) can evaporated milk * 2–3 cups heavy whipping cream * 1 tbsp Dijon mustard * A few dashes of hot sauce * 2–3 tbsp sour cream (just enough to coat pasta) * 1 lb Sharp cheddar cheese, freshly grated * 1 lb Monterey Jack cheese, freshly grated * 1 lb Gouda cheese, freshly grated * a few slices of Havarti cheese (optional) * 1/8 tsp nutmeg * Garlic powder, onion powder, paprika (or smoked paprika), salt, and pepper — to taste Optional: reserved pasta water for thinning the sauce (only if needed) Instructions 1. Boil the Pasta Bring a large pot of salted water or a mix of half water and half chicken broth to a boil. Add the pasta and cook until just shy of al dente (about 1–2 minutes less than package directions). Drain, saving a bit of the pasta water. Toss the hot pasta with a couple tablespoons of sour cream just to lightly coat. Season pasta with salt and pepper. Set aside. 2. Make the Roux In a large saucepan, melt butter over medium-high heat. Add flour and a sprinkle of garlic powder, onion powder, paprika, and pepper. Stir constantly for 1–2 minutes to cook out the flour taste. 3. Add the Liquids Pour in the evaporated milk while whisking to avoid lumps. Then whisk in the heavy cream until smooth. Season again with the same seasonings, add the Dijon mustard, hot sauce, and a tiny pinch of nutmeg. Let it simmer gently until the sauce starts to thicken. 4. Add the Cheese Reduce the heat to low (or turn completely off & gradually add the shredded cheeses (reserving about 1 cup total for topping), whisking after each addition until melted and smooth. If the sauce becomes too thick, whisk in a splash of the reserved pasta water to loosen it up. 5. Combine Add the cooked pasta to the cheese sauce and stir until everything is well coated. 6. Bake Pour the mac and cheese into a greased baking dish. You can add some cheese in layers if you’d like. Top with the reserved cheese. Bake at 350°F (175°C) for 10–15 minutes, or until the top is melted and bubbly. 7. Serve Let it rest for a few minutes before serving so the sauce sets slightly. 8. ENJOY 🥰 recipe inspo: @Tini👩🏼‍🍳🔥 (the queen) #fyp #viral #macandcheese #thanksgiving #Recipe

Welcome to Part 1 of my Thanksgiving Series 🦃🍽️ Mac & Cheese 🫕 Servings: 8–10 Ingredients Pasta: * 1 lb corkscrew pasta (cavatappi) * Water and/or chicken broth for boiling * Salt Cheese Sauce: * 3 tbsp butter * 3 tbsp all-purpose flour * 1 (12 oz) can evaporated milk * 2–3 cups heavy whipping cream * 1 tbsp Dijon mustard * A few dashes of hot sauce * 2–3 tbsp sour cream (just enough to coat pasta) * 1 lb Sharp cheddar cheese, freshly grated * 1 lb Monterey Jack cheese, freshly grated * 1 lb Gouda cheese, freshly grated * a few slices of Havarti cheese (optional) * 1/8 tsp nutmeg * Garlic powder, onion powder, paprika (or smoked paprika), salt, and pepper — to taste Optional: reserved pasta water for thinning the sauce (only if needed) Instructions 1. Boil the Pasta Bring a large pot of salted water or a mix of half water and half chicken broth to a boil. Add the pasta and cook until just shy of al dente (about 1–2 minutes less than package directions). Drain, saving a bit of the pasta water. Toss the hot pasta with a couple tablespoons of sour cream just to lightly coat. Season pasta with salt and pepper. Set aside. 2. Make the Roux In a large saucepan, melt butter over medium-high heat. Add flour and a sprinkle of garlic powder, onion powder, paprika, and pepper. Stir constantly for 1–2 minutes to cook out the flour taste. 3. Add the Liquids Pour in the evaporated milk while whisking to avoid lumps. Then whisk in the heavy cream until smooth. Season again with the same seasonings, add the Dijon mustard, hot sauce, and a tiny pinch of nutmeg. Let it simmer gently until the sauce starts to thicken. 4. Add the Cheese Reduce the heat to low (or turn completely off & gradually add the shredded cheeses (reserving about 1 cup total for topping), whisking after each addition until melted and smooth. If the sauce becomes too thick, whisk in a splash of the reserved pasta water to loosen it up. 5. Combine Add the cooked pasta to the cheese sauce and stir until everything is well coated. 6. Bake Pour the mac and cheese into a greased baking dish. You can add some cheese in layers if you’d like. Top with the reserved cheese. Bake at 350°F (175°C) for 10–15 minutes, or until the top is melted and bubbly. 7. Serve Let it rest for a few minutes before serving so the sauce sets slightly. 8. ENJOY 🥰 recipe inspo: @Tini👩🏼‍🍳🔥 (the queen) #fyp #viral #macandcheese #thanksgiving #Recipe

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