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@mk.song37.1: #foryou #trending #MK_SONG🎧 #virlvideo #MK_SONG🎧

🎧🔥𝖒K.S𝖔𝖓G🔥🎧
🎧🔥𝖒K.S𝖔𝖓G🔥🎧
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Region: PK
Friday 09 October 2026 10:56:42 GMT
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copy292
copy292 :
[Heartwarming][Heartwarming][Heartwarming]
2026-10-10 03:53:57
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user6151774183913
ساقی زابلی :
[Red heart][Red heart][Red heart]
2026-10-10 01:41:44
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copy292
copy292 :
[Teary eyed][Teary eyed][Teary eyed]
2026-10-10 03:54:03
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White Cheddar & Gouda Mac with Chunky Stuffing Topping Mac and cheese and stuffing got together, and honestly, they’re moving a little fast. Serves 6–8. You’ll need Mac: * 1 lb cavatappi or elbows * 4 tbsp butter + ¼ cup flour * 2 cups whole milk + 1 cup heavy cream * 1 tsp Dijon mustard * ½ tsp each garlic powder, onion powder & black pepper * 2 cups sharp white cheddar + 1½ cups Gouda, freshly shredded * ½ cup grated Parmesan * Salt to taste Stuffing topping: * 5 cups rustic sourdough, torn into big ¾–1-inch chunks * 3 tbsp butter * ½ small onion, finely diced * 1 garlic clove, minced * 1 tsp each chopped fresh sage & thyme * 2 tbsp chopped parsley * Up to ⅓ cup chicken broth * Salt & pepper Make it 1. Leave the bread out overnight, or dry it at 300°F for 15–20 minutes. Preheat the oven to 375°F. 2. Boil pasta for 2 minutes less than the box says. It has more work to do. 3. Sauté the onion in 3 tbsp butter for 4–5 minutes. Add garlic, sage & thyme for 1 minute. Toss with bread and parsley. Add broth a little at a time until the chunks are lightly moist. We want stuffing, not a sponge. 4. Melt 4 tbsp butter, whisk in flour and cook 1 minute. Slowly whisk in milk and cream. Stir until slightly thickened, then turn off the heat. Add Dijon, seasonings and cheeses; stir until smooth. Salt to taste. 5. Mix pasta with sauce and pour into a buttered 9×13 dish. Scatter the big bread chunks on top. 6. Bake 20–25 minutes until bubbly and golden. Rest 10 minutes—yes, the hardest step. #macandcheese #homemade #breadcrumbs
White Cheddar & Gouda Mac with Chunky Stuffing Topping Mac and cheese and stuffing got together, and honestly, they’re moving a little fast. Serves 6–8. You’ll need Mac: * 1 lb cavatappi or elbows * 4 tbsp butter + ¼ cup flour * 2 cups whole milk + 1 cup heavy cream * 1 tsp Dijon mustard * ½ tsp each garlic powder, onion powder & black pepper * 2 cups sharp white cheddar + 1½ cups Gouda, freshly shredded * ½ cup grated Parmesan * Salt to taste Stuffing topping: * 5 cups rustic sourdough, torn into big ¾–1-inch chunks * 3 tbsp butter * ½ small onion, finely diced * 1 garlic clove, minced * 1 tsp each chopped fresh sage & thyme * 2 tbsp chopped parsley * Up to ⅓ cup chicken broth * Salt & pepper Make it 1. Leave the bread out overnight, or dry it at 300°F for 15–20 minutes. Preheat the oven to 375°F. 2. Boil pasta for 2 minutes less than the box says. It has more work to do. 3. Sauté the onion in 3 tbsp butter for 4–5 minutes. Add garlic, sage & thyme for 1 minute. Toss with bread and parsley. Add broth a little at a time until the chunks are lightly moist. We want stuffing, not a sponge. 4. Melt 4 tbsp butter, whisk in flour and cook 1 minute. Slowly whisk in milk and cream. Stir until slightly thickened, then turn off the heat. Add Dijon, seasonings and cheeses; stir until smooth. Salt to taste. 5. Mix pasta with sauce and pour into a buttered 9×13 dish. Scatter the big bread chunks on top. 6. Bake 20–25 minutes until bubbly and golden. Rest 10 minutes—yes, the hardest step. #macandcheese #homemade #breadcrumbs

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