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Mẹ của Bin Bon Gấu :

Bánh này bé nào cũng mê í

2026-09-08 01:10:38

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Thanksgiving Mac & Cheese 😋🧀 - 1 lb cavatappi pasta - chicken bouillon, for the pasta water (or salt heavily like the ocean) - 8 oz sharp yellow cheddar, freshly shredded (all for the sauce) - 8 oz monterey Jack, freshly shredded (reserve ¼ of the block for topping) - 2 oz gruyère, freshly shredded - 2 slices american cheese - Small handful of any extra shredded cheese for topping (optional, I used mild cheddar cuz that's what I had lol) - 3 tbsp unsalted butter - 2 tbsp all-purpose flour - 1 (12 fl oz) can evaporated milk - 1½ cups heavy cream - 1 cup whole milk - squirt of dijon mustard - few dashes of frank's redhot - garlic powder - onion powder - smoked paprika - salt & pepper, to taste 1. Preheat your oven to 350°F. Shred all your cheeses and set aside about ¼ of the monterey jack block for topping. The rest will go into your cheese sauce! 2. Bring a large pot of water to a boil and season with chicken bouillon (or salt pretty heavily). Cook the pasta for about 1–2 minutes less than what the box says since it'll cook a little more in the oven. Drain and set aside. 3. In a large pot over medium-low heat, melt the butter. Add the flour and whisk for about 1–2 minutes until everything is smooth and a lil bubbly. You don't want the flour to brown! 4. Slowly whisk in the evaporated milk, making sure there aren't any flour clumps before adding the heavy cream and whole milk. Keep stirring over medium-low heat until everything is heated through and starts to thicken a little. Don't let it boil! 5. Add a squirt of dijon mustard, a few dashes of frank's redhot, garlic powder, onion powder, smoked paprika, and salt & pepper. 6. Take the pot off the heat and slowly add in your sharp cheddar, remaining monterey jack, gruyère, and 2 slices of american cheese. I like to add a handful at a time and stir until it's melted before adding more. Once everything is melted, taste it and adjust your seasonings if needed! 7. Add your cooked pasta into the cheese sauce and mix until everything is coated. It should look pretty saucy because the pasta will soak up some of that sauce as it sits and bakes! If it's looking too thick, add a little warm milk to loosen it up. 8. Pour everything into a baking dish and top with your reserved monterey jack and whatever extra shredded cheese you have on hand! I used mild cheddar + monterey jack. 9. Bake uncovered at 350°F for about 10-12 minutes or until the top is melted. If you want that golden brown top, you can broil for another 1–2 minutes! Just make sure your baking dish is broiler safe and keep an eye on it because it can brown fast. 10. Let it sit for about 3–5 minutes before serving. Enjoy!! :)) #fyp #explorepage✨ #macandcheese #recipes #dinner

Thanksgiving Mac & Cheese 😋🧀 - 1 lb cavatappi pasta - chicken bouillon, for the pasta water (or salt heavily like the ocean) - 8 oz sharp yellow cheddar, freshly shredded (all for the sauce) - 8 oz monterey Jack, freshly shredded (reserve ¼ of the block for topping) - 2 oz gruyère, freshly shredded - 2 slices american cheese - Small handful of any extra shredded cheese for topping (optional, I used mild cheddar cuz that's what I had lol) - 3 tbsp unsalted butter - 2 tbsp all-purpose flour - 1 (12 fl oz) can evaporated milk - 1½ cups heavy cream - 1 cup whole milk - squirt of dijon mustard - few dashes of frank's redhot - garlic powder - onion powder - smoked paprika - salt & pepper, to taste 1. Preheat your oven to 350°F. Shred all your cheeses and set aside about ¼ of the monterey jack block for topping. The rest will go into your cheese sauce! 2. Bring a large pot of water to a boil and season with chicken bouillon (or salt pretty heavily). Cook the pasta for about 1–2 minutes less than what the box says since it'll cook a little more in the oven. Drain and set aside. 3. In a large pot over medium-low heat, melt the butter. Add the flour and whisk for about 1–2 minutes until everything is smooth and a lil bubbly. You don't want the flour to brown! 4. Slowly whisk in the evaporated milk, making sure there aren't any flour clumps before adding the heavy cream and whole milk. Keep stirring over medium-low heat until everything is heated through and starts to thicken a little. Don't let it boil! 5. Add a squirt of dijon mustard, a few dashes of frank's redhot, garlic powder, onion powder, smoked paprika, and salt & pepper. 6. Take the pot off the heat and slowly add in your sharp cheddar, remaining monterey jack, gruyère, and 2 slices of american cheese. I like to add a handful at a time and stir until it's melted before adding more. Once everything is melted, taste it and adjust your seasonings if needed! 7. Add your cooked pasta into the cheese sauce and mix until everything is coated. It should look pretty saucy because the pasta will soak up some of that sauce as it sits and bakes! If it's looking too thick, add a little warm milk to loosen it up. 8. Pour everything into a baking dish and top with your reserved monterey jack and whatever extra shredded cheese you have on hand! I used mild cheddar + monterey jack. 9. Bake uncovered at 350°F for about 10-12 minutes or until the top is melted. If you want that golden brown top, you can broil for another 1–2 minutes! Just make sure your baking dish is broiler safe and keep an eye on it because it can brown fast. 10. Let it sit for about 3–5 minutes before serving. Enjoy!! :)) #fyp #explorepage✨ #macandcheese #recipes #dinner

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