#macncheese #macaroniandcheese #comfortfood #comfort #food #foodie #momsoftiktok #creamy #fyp #fypage #fypageシ #foryoupageoffical * 16 oz Macaroni (cooked) * 4 TBs Olive Oil * 2 Cans (12 oz each) Evaporated Milk * 2 Cups Milk * 2 tsp Salt * 4 Cups Cheddar Cheese * 2 Cups Velveeta Cheese (cut into 1 inch squares) * 4 TBs Melted Butter   Directions 1. Cook the macaroni halfway . Drain it and then put it into your pan along with the butter and olive oil.. Mix the butter and olive oil into the macaroni until it’s melted. (Since the macaroni has just been drained, it’s piping hot. The butter and olive oil make sure that your noodles won’t be sticking together. Sorry noodles.) 2. Pour in the evaporated milk, milk and then the rest of the ingredients. Stir well. Cover with foil. Place in the oven on 250 for an hour, stir and then it cook for another hour. In just those two hours, you’ll have one of the best sides – or main dishes – your family has ever had. Seriously, we love this recipe.

#goulash #goulashrecipe #oldfashionedgoulash #cooking #recipes #comfortfood #fyp #fypageシ #fypage 1 pound elbow macaroni 2 pounds ground beef 1 onion finely chopped 3 Cloves garlic minced 1 tablespoon Worcestershire sauce oz cans tomato sauce 2 15oz .2 14.5 oz cans petit diced tomatoes 1 1/2 tablespoons Italian seasoning 2 teaspoons salt 1/2 teaspoon black pepper 1 cup cheddar cheese shredded Directions Preheat oven to 350 degrees. Bring a large pot of water to boil. Cook macaroni for 3 minutes less than the box directions, then drain. Heat a large skillet over high heat. Add ground beef and onions to the pan. Break beef apart, cooking for 6-7 minutes until browned. Drain any fat. Mix in garlic and cook until fragrant, about 1 minute. Add in Worcestershire sauce, tomato sauce, and diced tomatoes. Mix until combined. Stir in the Italian seasoning, salt, and pepper. Taste and adjust the seasonings. Mix in cooked macaroni and cheddar cheese. If your skillet is heat-safe, you can place in the oven for 20-25 minutes until the goulash is bubbly and the cheese is melted. If the skillet is not heat-safe, transfer the goulash to a casserole dish and bake.

Replying to @ruthannwagner1 #promocode #mecoairfryer #fyp #fypage #fypageシ

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#shrimpalfredo #shrimpalfredopasta #dinner #dinnerideas #cooking #recipes #food #freshfood #fyp #fypage #fypageシ 8 ounces linguini 2 tablespoons butter 1 pound frozen precooked extra large shrimp, thawed, tails removed 4 Cloves garlic, roughly chopped ¼ cup chicken broth 1 cup heavy cream 1 cup shredded parmesan salt, to taste ¼ teaspoon pepper ¼ cup parsley, roughly chopped Directions Cook the pasta according to package directions. Drain and set it aside. Melt the butter in a large skillet over medium heat. Add the shrimp and cook about 3 minutes per side. Remove the shrimp from the skillet and set it aside. Add the garlic to the same skillet that the shrimp was in. Sauté for 1 minute. Add the broth to the pan and deglaze by scraping up the brown bits. Add the heavy cream and Parmesan, and stir until the cheese melts and the sauce starts to thicken, about 4 to 5 minutes. Add the salt and pepper, to taste. Add the pasta and shrimp into the skillet with the sauce. Toss to combine. top the pasta with the chopped parsley. Serve warm.