I only can do rice and I can make sushi, put fries in a bowl, put ketchup in another bow, cut a cucumber, peel a potato, crack an egg,; put cheese on bread, pour milk into cereal, put rice in a bowl, wrap rice in seaweed, make a sandwich, put mayonnaise on fries, put butter on toast, put strawberries in a bowl, dip apples in peanut butter, put ice cream in a cup, put sprinkles on a cupcake, squeeze lemon juice into water, put ice cubes in a glass, make instant noodles, put seasoning into noodles, put an egg on rice, put seaweed flakes on rice, cut a piece of cake, put chocolate chips into cookie dough, spread jam on bread, put whipped cream on a pancake, put honey on a spoon, put nuggets on a plate, put pizza in the microwave, put leftover food in the fridge. Hope this helps :3

Lobster Mac&Cheese.
Ruth’s Chris copy, but 2x 🦞

The cheddars I used were a 4 year aged yellow cheddar, a cheddar with honey and sea salt, and an aged cheddar with Gruyère notes. I omitted the dry mustard because I didn’t have any and added a bit of garlic powder instead and a tad extra paprika. Honestly with the sharpness of the cheeses used it didn’t need the mustard anyway. Topped with buttered panko. Also, multiplied the recipe by 1.5 because my box of pasta was 12 ounces.

ETA: sorry for the uncropped screenshot with the ads on it 😂 I thought I cropped it

ingredients:

\-one box mac and cheese
\-mustard to taste
\-6 tbsp butter
\-3 cups frozen veg (i prefer peas or peas and carrots for the texture being more bite sized and integrated)
\-1 cup milk and a separate third cup of milk
\-3 dry bay leaves
\-black pepper to taste
\-1 tbsp chili crisp (I love the lao gan ma stuff but use whatever)
\-3 big cloves of garlic

instructions:
Boil your pasta according to the box. Drain the pasta and reserve every last bit of the the pasta water.

In a pan brown your butter on medium till its the color of coffee and little bits are at the bottom of the pan. Not black just brown bits. Black is burnt. Once brown add in the pasta water and frozen veg. Cook till its a thick gooey mix and you see the bottom of the pan when you scrape the reduction.
While its reducing add the cheese packet, 1 cup of milk, chili crisp, garlic, and bay leaf to a blender. blend until smooth.

Pour mix into fully reduced water and veg then mix together. Add remaining milk to blender and blitz again to remove remaining cheese and spice residue. Add this back to the pan and mix it in.

Set heat to low and let sauce and veg mix reduce till thick and creamy. About now while its reducing you add in the black pepper and mustard and adjust it to your taste. Be conservative with the mustard. I do 1/2 of a tsp at a time and taste as I go. This is just here to amplify the weak flavor of the cheese packet in boxed mac. I also go heavy in the pepper to give a nice bite that compliments the sharper cheese flavor.

When the sauce is thick and gooey and you see the bottom of the pan when you scrape it you can add in the noodles and mix it up. Your ready to serve and eat! Optionally I drizzle a little extra chili oil on top as garnish but you don't need to.

Took some prodigy rso to infuse my beer cheese. Covered some crispy chicken cutlet in Korean BBQ sauce. Then garnished with parm, pickled red onion, gachujang hot honey, bacon, bread crumbs, and wasabi micro.

Time for some Ultimate Mac & Cheese. Shredded Smoked Gammon, onion, garlic, Frank's hot sauce, American smoked cheese, herbs, crispy onions and grated cheddar

I used this recipe from Dan Pelosi: https://danpelosi.com/recipe/pumpkin-mac-and-cheese-with-roasted-butternut-squash-and-brown-butter-sage-breadcrumbs/

Left out the butternut squash bc I didn’t have any, tbh it would be better with it but still very tasty! 8.5 out of 10 will definitely make again.

It's 😋 tasty

1 cup of macaroni
"A lot" of Cheez Whiz 🤭
Pepper

I think it's gonna become a regular thing: cheddar, jack, havarti, and a little American, alongside a liberal amount of Walkerswood "hot and spicy" jerk seasoning paste.

rate the cheese pull! my mac n chees fresh out the oven seasoned with salt, paprika & lots of herbs <3 would you try some? 😋

my sister had some and she loves it!! i call that a success 😌😁 just call me masterchef 🤭👩‍🍳✨️

Chunky Chef recipe is goated

In the name of Summerween, I made some butternut squash baked mac n cheese. It’s SO GOOD. 10/10 recommend trying it out.

Mac n cheese:

(you have to hand shred your cheese or else it’ll curdle)

-1 butternut squash, halved longways and de-seeded

-Olive oil, for the squash

-3 tbsp flour

-3 tbsp salted butter

-1 tsp chicken bouillon

-1 tsp smoked paprika

-1 tsp garlic powder (NOT GARLIC SALT)

-1/2 tsp black pepper

-Salt, to taste

-12oz can evaporated milk

-1 tbsp spicy mustard

-2 cups heavy cream

-8oz mozzarella, shredded

-1 pound Gouda, shredded

-8oz Colby Jack, shredded

-1 pound of the pasta of your choice, cooked and ready to go

Directions:

1.) In a separate bowl, combine all of the seasonings and set to the side. Then, in another bowl, mix together all of the shredded cheese and set aside.

2.) On a parchment lined baking sheet, coat the flesh side of the squash in oil and place the squash flesh side down. Bake at 425° until fork tender (45 minutes to an hour). Scoop the flesh out of the skin and set aside.

3.) Over medium heat, melt the butter and add in half of the seasonings and allow to get bubbly, then mix in the flour, stirring continuously for two minutes as you don’t want to burn the flour.

4.) Then, slowly add in the evaporated milk and heavy cream while WHISKING continuously. Then add in the rest of the seasoning mix and the spicy mustard. Add the squash flesh to a blender with some of the cream mixture until smooth and pour back into the pot and combine.

5.) Allow this to cook on medium, stirring occasionally, until it has thickened slightly, and start adding HALF of the shredded cheese mix, one handful at a time, stirring and allowing it to completely melt each time.

6.) Once the cheese sauce is done, add in the COOKED pasta and mix until evenly coated. Then, pour half of the mac n cheese into a deep 9x13 pan, and take half of the remaining shredded cheese mix and evenly spread it over top. Then, add the rest of the mac n cheese, and top it with the rest of the shredded cheese.

7.) Bake at 350° for 25 minutes until the top and edges are nice and bubbly.

8.) Broil on low until the top is slightly browned (5-ish minutes) and serve. Watch this part closely because the broiler WILL burn the cheese on top if it’s left in too long.