@noureldden11: #fyp #houdabondokkk

✧ نــور آلديـن ✧

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Sunday 18 October 2026 00:03:42 GMT

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✧ نــور آلديـن ✧ :

بكلمكو بجد والله هو كان فيه تاني ناقص الواحد يعملو ومعملوش ؟

2026-10-18 17:06:38

15

★ :

همممم ملازمني 😔😏

2026-10-18 18:37:17

0

🎀🧸آمے آمِـيّرَ🧸🎀 :

الحب غلطه والغلطه لحظ واللحظه ندم والندم سنين والسلام عل من وجد البديل فكتب الرحايل باسم النصيب 😕💔

2026-10-18 09:34:27

2

f.a.t.o.m7😶‍🌫️🕊️ :

2026-10-19 13:14:08

1

YF YouseF :

2026-10-18 17:29:29

1

hamza :

2026-10-19 19:34:31

0

𝔸𝕣𝕒𝕞 :

واعمل ايييي؟

2026-10-18 00:13:54

3

Mohamed Eslam :

2026-10-18 09:29:00

0

B🕸️DA :

2026-10-18 08:14:49

1

RELAX🤍 :

2026-10-18 12:52:23

0

الشيخه ملك 😝👻 :

كفايه بقا

2026-10-19 14:46:05

0

م :

@

2026-10-19 12:05:21

0

yassmin_ahmed3 :

😭😭😭😭😭😭

2026-10-19 10:52:01

0

𝓜𝓸𝓶𝓮𝓷🧑‍💻 :

♥️♥️♥️

2026-10-18 08:41:19

1

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Replying to @Adi🩷 the recipe that’ll have you on mac & cheese duty every thanksgiving Ingredients Pasta & Sauce Base * 1 lb cavatappi pasta * ½ Tbsp salt (for boiling pasta) * 4 Tbsp salted butter * ½ tsp garlic powder * ¼ tsp paprika * ¼ cup flour * 3½ cups milk * ½ cup heavy cream * 6 oz Velveeta * 1 tsp salt (plus more to taste) * 2 tsp pepper Cheese Blend (freshly shredded): * 8 oz sharp cheddar * 6 oz Colby Jack * 5 oz Havarti * 5 oz Gouda 1. Cook the pasta: Bring a large pot of water to a boil and add ½ Tbsp salt. Add 1 lb cavatappi and cook based on package directions, until just shy of al dente. Drain and reserve ½ cup pasta water. 2. Make the roux: In the same pot, melt 4 Tbsp butter over medium-low. Stir in ½ tsp garlic powder and ¼ tsp paprika. Add ¼ cup flour and whisk for about 4 minutes to cook out the raw flour taste. 3. Heat the milk: Warm 3½ cups milk and ½ cup heavy cream until hot-either in a saucepan or in the microwave in a large heat-safe bowl. 4. Build the béchamel: Slowly drizzle the hot milk into the roux, about ¼ cup at a time, whisking constantly to keep it smooth. Once all the milk is added, continue whisking over medium-low for about 6-8 minutes until thickened and gently bubbling. *If lumps appear, blend briefly with an immersion blender and strain-though adding the milk hot and slowly usually prevents this.* 5. Add cheese (off heat): Remove the pot from the heat **before adding any cheese**-this prevents graininess. Whisk in the 6 oz Velveeta until melted. Then slowly sprinkle in half of the shredded cheese blend, adding a little at a time and stirring as it melts so the sauce stays smooth. Add ½ the reserved pasta water and mix. Season with 1 tsp salt and 1 tsp pepper; taste and adjust salt as needed. Add more pasta water as desired. (I usually do the full amount) Fold in a small handful of the remaining cheese. 6. Assemble the dish: In a 9×13 pan, spread the macaroni and cheese mixture and top with all remaining cheese. 7. Bake: Bake at 425°F for about 10 minutes, until the edges are bubbling and the top has melted. Switch to broil and cook another 4–5 minutes, watching closely, until the top becomes golden and crisp. 8. Finish: Remove from oven and let rest five minutes. Enjoy! #macandcheeserecipe #thanksgivingdinner #macaroniandcheese #soulfoodcooking #macandcheese

Replying to @Adi🩷 the recipe that’ll have you on mac & cheese duty every thanksgiving Ingredients Pasta & Sauce Base * 1 lb cavatappi pasta * ½ Tbsp salt (for boiling pasta) * 4 Tbsp salted butter * ½ tsp garlic powder * ¼ tsp paprika * ¼ cup flour * 3½ cups milk * ½ cup heavy cream * 6 oz Velveeta * 1 tsp salt (plus more to taste) * 2 tsp pepper Cheese Blend (freshly shredded): * 8 oz sharp cheddar * 6 oz Colby Jack * 5 oz Havarti * 5 oz Gouda 1. Cook the pasta: Bring a large pot of water to a boil and add ½ Tbsp salt. Add 1 lb cavatappi and cook based on package directions, until just shy of al dente. Drain and reserve ½ cup pasta water. 2. Make the roux: In the same pot, melt 4 Tbsp butter over medium-low. Stir in ½ tsp garlic powder and ¼ tsp paprika. Add ¼ cup flour and whisk for about 4 minutes to cook out the raw flour taste. 3. Heat the milk: Warm 3½ cups milk and ½ cup heavy cream until hot-either in a saucepan or in the microwave in a large heat-safe bowl. 4. Build the béchamel: Slowly drizzle the hot milk into the roux, about ¼ cup at a time, whisking constantly to keep it smooth. Once all the milk is added, continue whisking over medium-low for about 6-8 minutes until thickened and gently bubbling. *If lumps appear, blend briefly with an immersion blender and strain-though adding the milk hot and slowly usually prevents this.* 5. Add cheese (off heat): Remove the pot from the heat **before adding any cheese**-this prevents graininess. Whisk in the 6 oz Velveeta until melted. Then slowly sprinkle in half of the shredded cheese blend, adding a little at a time and stirring as it melts so the sauce stays smooth. Add ½ the reserved pasta water and mix. Season with 1 tsp salt and 1 tsp pepper; taste and adjust salt as needed. Add more pasta water as desired. (I usually do the full amount) Fold in a small handful of the remaining cheese. 6. Assemble the dish: In a 9×13 pan, spread the macaroni and cheese mixture and top with all remaining cheese. 7. Bake: Bake at 425°F for about 10 minutes, until the edges are bubbling and the top has melted. Switch to broil and cook another 4–5 minutes, watching closely, until the top becomes golden and crisp. 8. Finish: Remove from oven and let rest five minutes. Enjoy! #macandcheeserecipe #thanksgivingdinner #macaroniandcheese #soulfoodcooking #macandcheese

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