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@rio100806: Kem chấm mụn ck em đang sài #kemchammun #gelchammun

Mẹ bé Tin ( Uyên Nè Nè )
Mẹ bé Tin ( Uyên Nè Nè )
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Saturday 07 November 2026 15:34:58 GMT
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Velveeta Beef and Broccoli Rigatoni Skillet Ingredients: 12 oz rigatoni 1 1/2 lbs ground beef 1 tbsp olive oil 1 small yellow onion, finely diced 5 garlic cloves, minced 1 tsp garlic powder 1 tsp Italian seasoning 1/2 tsp smoked paprika 1 tsp salt 1/2 tsp black pepper 3 cups beef broth 1 cup whole milk 1/2 cup heavy cream 8 oz Velveeta, cubed 1 1/2 cups shredded sharp cheddar cheese, divided 3 cups small broccoli florets 2 tbsp chopped fresh parsley Directions: Heat the olive oil in a large, deep skillet over medium-high heat. Brown the beef until deep dark crumbles form, then drain excess fat. Add the onion and cook until soft, then stir in the garlic, garlic powder, Italian seasoning, paprika, salt, and pepper for 1 minute. Pour in the beef broth and milk and bring to a boil. Add the rigatoni, reduce to a steady simmer, cover, and cook 10 minutes, stirring often. Stir in the broccoli, cover, and cook 4 to 5 minutes more until the pasta is tender and the broccoli is bright green and crisp-tender. Reduce the heat to low and stir in the heavy cream, then the Velveeta a few cubes at a time until fully melted into a thick, glossy sauce. Stir in 1 cup cheddar until melted. Spoon into white bowls and top with the remaining cheddar, letting it melt. Finish with parsley. Cooking Time: 35 minutes | Servings: 5 | Calories: 850 per serving
Velveeta Beef and Broccoli Rigatoni Skillet Ingredients: 12 oz rigatoni 1 1/2 lbs ground beef 1 tbsp olive oil 1 small yellow onion, finely diced 5 garlic cloves, minced 1 tsp garlic powder 1 tsp Italian seasoning 1/2 tsp smoked paprika 1 tsp salt 1/2 tsp black pepper 3 cups beef broth 1 cup whole milk 1/2 cup heavy cream 8 oz Velveeta, cubed 1 1/2 cups shredded sharp cheddar cheese, divided 3 cups small broccoli florets 2 tbsp chopped fresh parsley Directions: Heat the olive oil in a large, deep skillet over medium-high heat. Brown the beef until deep dark crumbles form, then drain excess fat. Add the onion and cook until soft, then stir in the garlic, garlic powder, Italian seasoning, paprika, salt, and pepper for 1 minute. Pour in the beef broth and milk and bring to a boil. Add the rigatoni, reduce to a steady simmer, cover, and cook 10 minutes, stirring often. Stir in the broccoli, cover, and cook 4 to 5 minutes more until the pasta is tender and the broccoli is bright green and crisp-tender. Reduce the heat to low and stir in the heavy cream, then the Velveeta a few cubes at a time until fully melted into a thick, glossy sauce. Stir in 1 cup cheddar until melted. Spoon into white bowls and top with the remaining cheddar, letting it melt. Finish with parsley. Cooking Time: 35 minutes | Servings: 5 | Calories: 850 per serving
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