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Arsenio’s Crazy Biscoff Crunch Cookies 🍪 Makes 4 large cookies If you love Biscoff, you’re going to LOVE these. Crispy edges, a soft centre, white chocolate chunks and a generous Biscoff topping. Let’s get into it! Ingredients ½ cup (113g) unsalted butter, softened ½ cup (100g) granulated sugar ¾ cup (150g) brown sugar 1 egg 1½ tsp vanilla 2 tbsp Biscoff spread 1½ cups all-purpose flour (packed, see note below) ½ tsp baking soda 1 tsp salt ½–¾ cup chopped white chocolate Topping Melted Biscoff spread Crushed Biscoff cookies Directions Mix together the softened butter, granulated sugar and brown sugar until combined. Add your egg, vanilla and Biscoff spread. Mix everything together. Fold in the flour, baking soda and salt until just combined. Add your chopped white chocolate and fold it into the dough. Divide into 4 large dough balls and place on a lined baking sheet. Bake at 350°F (175°C) for 14–16 minutes, until the edges are golden. Every oven is different! Mine took 14 minutes, so keep an eye on yours. Quick tip 👇 As soon as your cookies come out of the oven, grab a bowl and gently swirl around each cookie to get those perfectly round edges. While they’re still warm, drizzle with melted Biscoff spread and finish with crushed Biscoff cookies. Let them cool slightly and enjoy!
Senio408,200 次观看 • 1 天前
2 million on insta ??!! 🔥 In under a year. That honestly feels insane to even say. I made my famous S’mores Bake again today because it felt like the right recipe for this moment. And yes, I made it with the same broken spatula that made my very first cookie. It barely works, but it’s not going anywhere. It holds too much meaning. When I think about what 2 million actually means, I don’t think about followers. I think about the mom who’s worked all day trying to figure out what to make for her kids, the kid getting in the kitchen for the first time, and families making my recipes together. And that’s what I love about food. It brings people together. Thank you for letting me cook for you, dance in my kitchen, be completely myself and learn alongside you. Honestly, a lot of these dishes are my first time too. I don’t take any of this for granted. Not for a second. 2 million of you. I love you, Crunch Society. ❤️ recipe next as always
Senio24,000,000 次观看 • 1 个月前
Here’s the recipe Brownie ¾ cup (170 g) very soft butter 1 cup (200 g) granulated sugar ½ cup (100 g) brown sugar 3 eggs + 1 egg yolk 1½ tsp vanilla extract ¼ cup (25 g) cocoa powder ½ tsp salt ¼ tsp baking soda ¾ cup (95 g) all-purpose flour Chocolate chips (measured with the heart ❤️) Crunch Topping 4 cups cornflakes 2 cups chocolate chips, melted Mix the very soft butter with both sugars until smooth. Add the eggs, egg yolk and vanilla, then mix until combined. Add the cocoa powder, salt and baking soda. Gradually mix in the flour until just combined, then fold in the chocolate chips measured with the heart. Pour the batter into a greased or parchment-lined 8x8-inch pan. Bake at 350°F (175°C) for around 30–35 minutes. Every oven is different, so start checking at 30 minutes with a toothpick inserted into the center. You want moist crumbs, not wet batter. Let the brownie rest for 15 minutes out of the oven. Meanwhile, mix the cornflakes with the melted chocolate until every piece is coated. Pile the mixture over the brownie and gently press it down so everything sticks together. Let the chocolate set before slicing, then enjoy that fudgy brownie and crunchy chocolate topping. I hope it crunches!! ❤️
Senio6,300,000 次观看 • 29 天前
They said it’s fake. Here’s the unedited proof. 👀 Recipe 👇🏽 Arsenio’s ROASTED TOMATO SOUP & ULTIMATE GRILLED CHEESE 🧀 Roasted tomatoes, sweet garlic, and a creamy soup made for the crispiest grilled cheese dunk. Roasted Veggies 2 large tomatoes 1 small onion 3 heads garlic 2 tbsp olive oil (≈30ml) 1 tsp salt 1 tsp black pepper 1 tsp dried thyme 1 tsp dried basil Roast at 400°F (200°C) for 45 minutes. Tomato Soup 1 cup chicken broth (≈240ml) 1 tbsp butter (≈14g) 2 tbsp tomato paste (≈33g) 1 tsp salt to taste 1 tsp black pepper 1 tsp chili flakes ½ tsp nutmeg Pinch of sugar ¼ cup heavy cream (≈60ml) Handful Parmesan (≈½ cup / 50g) Transfer the roasted tomatoes and onion to a blender. Squeeze in the roasted garlic, add the chicken broth, and blend until smooth. Melt the butter in a pot. Stir in the tomato paste, salt, pepper, chili flakes, nutmeg, and sugar. Pour in the blended tomato mixture and simmer for a few minutes. Stir in the heavy cream, turn off the heat, and finish with the Parmesan. Garlic Butter 1 roasted garlic head 2 tbsp softened butter (≈28g) Mash together until smooth. Grilled Cheese 2 slices sourdough Sliced mozzarella Sliced cheddar Spread the garlic butter over the outside of both slices of bread. Layer the mozzarella and cheddar inside, then toast low and slow until golden brown and perfectly crispy.
Senio24,600,000 次观看 • 2 个月前
Crispy Mash Potatoes 🥔🔥 Creamy garlic cheddar mashed potatoes wrapped up and fried until golden and crispy. These are seriously addictive. Potato Filling 6 medium yellow potatoes (about 2 lbs) 3 cloves garlic, grated 2 cups shredded cheddar ½ cup butter ½ block Philadelphia cream cheese (4 oz) Chopped chives Salt and pepper to taste (start with 1 tsp salt and adjust) Rolls XL egg roll wrappers 1 egg, beaten Oil for frying Dipping Sauce Sour cream Fresh chopped chives Instructions Peel the potatoes and cut them into 4 smaller pieces each so they cook faster. Boil in salted water until fork tender, then drain well and transfer to a large bowl. Give them a good mash, then add the garlic, cheddar, butter, cream cheese, chives, salt and pepper. Mix everything until smooth and creamy. Taste and adjust the seasoning to your liking. Let the filling cool completely before assembling. Double up your egg roll wrappers, add a scoop of the potato filling and roll them up nice and tight. Brush the edges with beaten egg to seal. Make sure all the edges are properly sealed so the filling doesn’t escape while frying. Heat your oil to 350°F and fry for 2–3 minutes until golden brown and crispy. Don’t overcrowd the pot. Let them rest for a minute before serving. A Few Tips Cutting your potatoes into smaller pieces helps them soften faster. Make sure your filling is thick and completely cooled before rolling. This makes everything easier to handle. Take your time sealing the egg rolls. You don’t want that beautiful filling coming out in the oil. Serve with sour cream and fresh chives for dipping. Trust me. These are a huge throwback for me. A restaurant I used to work at made these, and I was OBSESSED. Obviously, anything crunchy has my attention. Now get to crunching! 🤤
Senio1,500,000 次观看 • 10 天前
Arsenio’s Cornflake Crunch Brownies 🍫🔥 Brownie ¾ cup (170 g) very soft butter 1 cup (200 g) granulated sugar ½ cup (100 g) brown sugar 3 eggs + 1 egg yolk 1½ tsp vanilla extract ¼ cup (25 g) cocoa powder ½ tsp salt ¼ tsp baking soda ¾ cup (95 g) all-purpose flour Chocolate chips (measured with the heart ❤️) Crunch Topping 4 cups cornflakes 2 cups chocolate chips, melted Mix the very soft butter with both sugars until smooth. Add the eggs, egg yolk and vanilla, then mix until combined. Add the cocoa powder, salt and baking soda. Gradually mix in the flour until just combined, then fold in the chocolate chips measured with the heart. Pour the batter into a greased or parchment-lined 8x8-inch pan. Bake at 350°F (175°C) for around 30–35 minutes. Every oven is different, so start checking at 30 minutes by inserting a toothpick into the center. You want moist crumbs, not wet batter. Let the brownie rest for 15 minutes out of the oven. Meanwhile, mix the cornflakes with the melted chocolate until every piece is coated. Pile the mixture over the brownie and gently press it down so everything sticks together. Let the chocolate set before slicing, then enjoy that fudgy brownie and crunchy chocolate topping. I hope it crunches ❤️
Senio4,500,000 次观看 • 1 个月前
Honey Chipotle Cornflake Chicken 🍯🔥 Recipe👇🏽 Pickle-brined, cornflake-crusted, and dripping in honey chipotle. I can’t help it 😭 Chicken & Marinade 2 chicken breasts, sliced into 4 thick cutlets ⅓ cup (80 ml) pickle juice ⅓ cup (80 ml) milk or cream ½ tsp each salt, pepper, paprika, onion powder, garlic powder, and chili flakes 1½ tbsp chipotle pepper sauce Coating Flour 2 eggs, beaten Crushed cornflakes Honey Chipotle Glaze ½ cup (170 g) honey 2 tbsp chipotle pepper sauce A pinch of chili flakes and paprika Instructions Slice the chicken breasts into 4 thick cutlets. Add the pickle juice, milk or cream, seasonings, and chipotle pepper sauce. Mix everything together and let the chicken marinate in the refrigerator for 2–4 hours. Coat each piece in flour, dip it into the beaten eggs, then press it into the crushed cornflakes until fully coated. Let the coated chicken rest for 5–10 minutes so the crust adheres. Heat your oil to 350°F (175°C). Fry the chicken for about 7–9 minutes, or until golden and crispy. Make sure the internal temperature reaches 165°F (74°C) at the thickest part. Mix the honey, chipotle pepper sauce, chili flakes, and paprika until combined. Let the glaze rest briefly to thicken, then drizzle it over the hot, crispy chicken right before serving. If it don’t crunch, we don’t munch 🔥
Senio2,900,000 次观看 • 21 天前
If you haven't made this yet... what are you waiting for? 😆😛 The mac & cheese that broke Instagram 🧀🔥 Recipe below 👇 Hot Honey - ½ cup honey (≈170g) - ¼ cup Frank's RedHot (≈60g) - 1 tsp chili flakes Mac & Cheese - 850g pasta (about 2½ packs) - 4 tbsp butter (≈57g) - 4 tbsp flour (≈32g) - 3 cups milk (≈720g) - 2 tbsp chipotle in adobo - 1 Knorr chicken bouillon cube Make a roux by melting butter, whisking in flour, then slowly adding milk until smooth and creamy. Mac Seasoning - 1 tsp each: smoked paprika, garlic powder, salt & pepper Cheese Blend - 1 cup mozzarella (≈113g) - 1 cup fontina (≈113g) - 1 cup marble cheddar (≈113g) Full method already posted 👇 Save this one for later!
Senio22,100,000 次观看 • 3 个月前
Arsenio’s Crispy Birria Tacos 🌮🔥 Crispy, cheesy birria tacos with a rich consommé for dipping. Every bite crunches 🤤 Beef 1.2 kg (2.6 lb) chuck roast Salt + pepper, generously Sauce 4 ancho chiles 6 guajillo chiles 2 tomatoes 2 onions 1 head of garlic 1 cup (250 ml) water 1–2 tbsp apple cider vinegar Seasonings 1 tbsp oregano 2 tsp cumin ½ tbsp paprika ½ tbsp black pepper ½ tsp salt 3 sprigs fresh thyme Braise 1 cup (250 ml) beef broth 2 bay leaves Tacos Corn tortillas Shredded Oaxaca cheese or mozzarella Fresh cilantro + diced onion Instructions Season the chuck roast generously with salt and pepper. Sear on all sides until browned. Remove the stems and seeds from the chiles, then soak them in hot water until softened. In the same pan, sear the tomatoes, onions and garlic until charred. Add them to a blender with the softened chiles, water, apple cider vinegar and seasonings. Blend until smooth. Add the beef, sauce, beef broth and bay leaves to a pressure cooker. Cook on high pressure for 55 minutes, then release the pressure and shred the beef. No pressure cooker? Simmer everything covered on the stove for about 3 hours, or until the beef is fork-tender. Add more broth as needed. Dip your tortillas in the consommé or the fat skimmed from the top. Assemble your tacos either directly in the pan or on a plate. Add cheese, shredded beef, cilantro and diced onion, then fold. Fry in a hot pan for 2–3 minutes per side until crispy and golden, with the cheese melted inside. Serve with a cup of consommé for dipping. Add extra beef broth if you want more consommé 🤤 Tip: Add a cinnamon stick and 2 cloves to the braise for extra depth of flavour.
Senio1,500,000 次观看 • 16 天前
Crispy Chicken Caesar Sandwich 🔥 Caesar salad, but make it crunchy. Chicken 3 chicken breasts 1 tbsp avocado oil 3 tbsp pickle juice 1 tbsp garlic powder 1 tsp salt 1 tsp pepper 2 tsp paprika ½ tsp cayenne 2 tsp onion powder Breading ¾ cup flour 2 eggs 4 cups cornflakes Oil for frying Caesar Dressing 1 cup mayo ½ tsp yellow mustard 1 tsp Worcestershire sauce Heavy pinch black pepper Juice of ½ lemon ⅓ cup grated Parmesan 1 garlic clove, grated Build 3 buns 1½ tbsp butter 3 tbsp grated Parmesan 1½ cups shredded lettuce Season the chicken with the oil, pickle juice and spices. Coat in flour, dip in beaten eggs, then press into the cornflakes until fully coated. Fry at 350°F for 6–8 minutes until golden and the internal temperature reaches 165°F. Or air fry at 400°F for 10–12 minutes, spraying with oil and flipping halfway through. Cooking times may vary depending on thickness. Mix all the Caesar dressing ingredients together until smooth. Broil the buns for 2 minutes, watching closely so they don’t burn. Butter the tops and grate Parmesan over them. Spread Caesar dressing on the buns, add the crispy chicken, shredded lettuce and more dressing, then close it up. I hope it crunches. 👑
Senio1,100,000 次观看 • 13 天前
Arsenio’s Chipotle Mac n Cheese Balls 🧀 Recipe👇🏽 Ingredients ½ lb (227 g) cavatappi pasta ¼ cup (57 g) butter ⅓ cup (40–45 g) all-purpose flour 1½ cups (360 ml) milk 1 tsp garlic powder 1 tsp paprika ½ tsp black pepper ¼ chicken bouillon cube, grated 1 tbsp chipotle pepper sauce 1 cup (100 g) shredded marble cheese 1 cup (100 g) shredded mozzarella 1 cup (100 g) extra shredded mozzarella for binding Salt to taste, if needed 2 eggs, beaten Panko breadcrumbs Oil for frying Instructions Cook the cavatappi in salted water until al dente, then drain well. Melt the butter in a saucepan over medium heat. Add the garlic powder, paprika and black pepper, then stir in the flour. Cook for 1–2 minutes, stirring constantly. Gradually whisk in the milk until smooth. Keep stirring until the sauce thickens enough to coat the back of a spoon. Add the grated chicken bouillon and chipotle pepper sauce. Turn off the heat, add the marble cheese and mozzarella, and stir until melted. Taste and add salt if needed. Mix the cooked pasta into the cheese sauce until everything is coated. Add the extra 1 cup of shredded mozzarella and mix until combined. Scoop portions onto pieces of parchment paper. Wrap the parchment around each portion and twist the ends to form tight balls. Place on a tray and freeze for about 1 hour, or until firm. Dip each ball into the beaten eggs, then coat generously in panko breadcrumbs. Heat the oil to 350°F (175°C). Fry until golden and crispy, making sure the centres are heated through. Larger balls may need extra time, so test one first. Transfer to a wire rack to drain. Let them cool slightly, break one open and enjoy that cheesy centre. I hope it crunches! ❤️
Senio2,000,000 次观看 • 26 天前
Recipe beow 👇🏽 Arsenio’s Hot Honey Cornflake Chicken 🔥🍯 Crispy. Sweet. Spicy. Everything you want in a bite. Marinade • ⅓ cup pickle juice • ¼ cup milk • ½ tsp salt • ½ tsp black pepper • ½ tsp paprika • ½ tsp onion powder • ½ tsp garlic powder • ¼ tsp chili flakes Dredge • ⅓ cup all-purpose flour • 2 eggs • Crushed Kellogg’s Corn Flakes Hot Honey Sauce • ½ cup honey • ¼ cup Frank’s RedHot or more @franksredhot depending on you • ½ tsp chili flakes
Senio15,700,000 次观看 • 4 个月前
Can air-fried chicken really be this crispy?! 🔥🍗 Crispy, sweet, spicy… exactly how I like my chicken. 🤤 Marinade ⅓ cup pickle juice ¼ cup milk ½ tsp salt ½ tsp black pepper ½ tsp paprika ½ tsp onion powder ½ tsp garlic powder Pinch of chili flakes Dredge ¼ cup all-purpose flour 2 eggs Cornflakes, crushed Hot Honey Sauce ½ cup honey ¼ cup hot sauce Pinch of chili flakes Combine the marinade ingredients and let the chicken sit for at least 1 hour. Set up your dredge station with flour, then egg, then press the chicken firmly into the cornflakes so they really stick. Place the chicken in the @COSORI Kitchen basket in a single layer. Don’t overcrowd it. Air fry at 400°F for 12 minutes, flipping halfway, until golden, crispy, and the chicken reaches 165°F internally. While the chicken cooks, warm the honey, hot sauce, and chili flakes together until smooth and pourable. Pull the chicken, toss it straight into that hot honey, and eat it while it’s still hot. Use Bobby10 for 10% off with this discount link get.aspr.app/SH23dg I hope it crunches. 🔥 #airfryer #cosoriairfryer #cosoriiconic #ad
Senio3,300,000 次观看 • 1 个月前
Loaded Chipotle Cajun Chicken Queso Dip 🧀🔥 Recipe👇🏽 Cheesy, spicy, and dangerously dippable. Chicken 2 chicken breasts, cubed 1½ tbsp Cajun seasoning ½ tbsp paprika 1 tsp garlic powder ½ tsp onion powder ½ tsp salt 1 tsp black pepper 2 tbsp chipotle pepper sauce 2 tbsp avocado oil Queso ¼ cup butter Pinch of salt 1 tsp black pepper ½ tsp paprika ½ chicken bouillon cube, grated ¼ cup all-purpose flour 1 can evaporated milk (354 ml) 1 cup milk 4 slices Monterey Jack 1 cup shredded marble cheddar 1 jalapeño, diced ½ onion, diced Topping 1 cup shredded mozzarella ½ cup shredded cheddar Toss the cubed chicken with the Cajun seasoning, paprika, garlic powder, onion powder, salt, black pepper, chipotle sauce and avocado oil until everything is fully coated. Heat a pan over medium-high heat and cook the chicken for 6–8 minutes, stirring occasionally, until golden and cooked through. Remove the chicken and set aside. In a separate pan, sauté the diced onion and jalapeño for 3–4 minutes until softened, then set aside. In the pan you cooked the chicken in, melt the butter over medium heat. Add the pinch of salt, black pepper, paprika and grated chicken bouillon. Whisk in the flour and cook for 1–2 minutes, stirring constantly. Slowly pour in the evaporated milk and regular milk while whisking until smooth. Let the sauce gently thicken, stirring frequently. Remove the pan from the heat and add the Monterey Jack and marble cheddar a handful at a time, stirring until completely melted and smooth. Stir in the sautéed onion and jalapeño along with the Cajun chicken. Mix everything together until well combined, then taste and adjust the seasoning if needed. Sprinkle the mozzarella and cheddar evenly over the top. Broil on high for 3–5 minutes until the cheese is melted, bubbly and golden. Keep a close eye on it so the cheese doesn’t burn. If your pan isn’t oven-safe, transfer the dip to a baking dish first. Serve hot with tortilla chips and dig in. I hope it crunches! 🔥
Senio1,300,000 次观看 • 1 个月前
Arsenio’s Chicken Alfredo Mac N Cheese 👑🧀🍗 Chicken: 1 tsp onion powder 2 tbsp Cajun seasoning 1 tbsp black pepper 2 tsp salt Cube your chicken, season it, then cook it halfway on the stove before finishing it in the oven. Roux: ½ cup butter (113g) ½ cup flour (60g) 3 garlic cloves 1 chicken bouillon cube, grated Salt to taste 1 tsp black pepper 1 tsp smoked paprika Melt the butter, add the garlic and cook for 30 seconds. Whisk in the flour and cook for 60–90 seconds. Add the grated chicken bouillon cube, then slowly add your milk and cream while whisking until it thickens. Sauce: 3 cups whole milk (720g) 1 cup heavy cream (240g) 3–4 cups shredded cheese (340–450g) — fontina, mozzarella, cheddar Take it off the heat and add your cheese 1 cup at a time until smooth. Pasta: 2 packs Barilla pasta (340g each) Boil the pasta just under al dente, drain and mix it into your cheese sauce. Add the chicken and mix everything together. Put it into a baking dish and cover the top with extra cheese… measure that with your eyes 😂 Bake at 375°F for 15 minutes, then broil on high for 3 minutes. Plate it up and finish with freshly grated Parmesan. 🧀
Senio3,400,000 次观看 • 2 个月前
Recipe below 👇🏽 The Crunch King’s Crispy Cheesy Chicken Cones 🌮🧀 — Crunch Time Filling Rotisserie chicken breast, shredded 3 Thai chilies, chopped 220g (2 cups) mozzarella ⅓ cup (80g) Frank’s RedHot ¼ cup (60g) cream cheese Cone 3 large flour tortillas, cut in half 2 eggs, whisked Panko breadcrumbs Avocado oil, for frying Shred the rotisserie chicken breast and mix with the Thai chilies, mozzarella, Frank’s RedHot, and cream cheese. Cut each tortilla in half and roll into a cone. Pack with the chicken filling. Dip in egg wash, let excess drip off, then coat completely in panko. Fry in avocado oil at 350°F for 3–4 minutes, turning occasionally, until deep golden brown. Cut it open and let that cheese pull do the talking.
Senio3,600,000 次观看 • 2 个月前
Arsenio’s Ultimate Grilled Cheese Roasted tomatoes, sweet garlic, and a creamy soup made for the crispiest grilled cheese dunk. Roasted Veggies 2 large tomatoes 1 small onion 3 heads garlic 2 tbsp olive oil (≈30ml) 1 tsp salt 1 tsp black pepper 1 tsp dried thyme 1 tsp dried basil Roast at 400°F (200°C) for 45 minutes. Tomato Soup 1 cup chicken broth (≈240ml) 1 tbsp butter (≈14g) 2 tbsp tomato paste (≈33g) 1 tsp salt to taste 1 tsp black pepper 1 tsp chili flakes ½ tsp nutmeg Pinch of sugar ¼ cup heavy cream (≈60ml) Handful Parmesan (≈½ cup / 50g) Transfer the roasted tomatoes and onion to a blender. Squeeze in the roasted garlic, add the chicken broth, and blend until smooth. Melt the butter in a pot. Stir in the tomato paste, salt, pepper, chili flakes, nutmeg, and sugar. Pour in the blended tomato mixture and simmer for a few minutes. Stir in the heavy cream, turn off the heat, and finish with the Parmesan. Garlic Butter 1 roasted garlic head 2 tbsp softened butter (≈28g) Mash together until smooth. Grilled Cheese 2 slices sourdough Sliced mozzarella Sliced cheddar Spread the garlic butter over the outside of both slices of bread. Layer the mozzarella and cheddar inside, then toast low and slow until golden brown and perfectly crispy.
Senio3,900,000 次观看 • 3 个月前
Crunch Chronicles — Ep. 3 🍕🔥 thin, crispy, cheesy, and baked on a blazing hot steel for that golden crackly crust 😮💨🔥 Pizza Dough 500g bread flour (4 cups) 500ml warm water (2 cups + 2 tbsp) Pinch of sugar 10g instant yeast (1 tbsp) 9g salt (1½ tsp) 22ml olive oil (1½ tbsp) Mix everything together, then knead for about 5 minutes until smooth and elastic. Cover and let the dough rise for about 45 minutes, or until doubled in size. Toppings Jarred marinara sauce (to taste) Shredded mozzarella (to taste) Stretch the dough thin, spread on the marinara, and top with mozzarella. Brush a little olive oil around the crust before baking for extra colour and crunch. Bake Preheat your oven with a pizza steel inside for at least 45 minutes. Bake at 290°C (550°F) for 8 minutes, or until the crust is deeply golden and the cheese is bubbling and lightly browned.
Senio1,800,000 次观看 • 3 个月前
🦞 CRISPY LOBSTER MAC ATTACK Three cheeses, claw meat, and a crunch that cracks like glass — this one’s not playing fair. Mac Cheese 850g pasta (2½ packs) 4 tbsp butter (≈57g) 4 tbsp flour (≈32g) 3 cups milk (≈720g) 1 cup heavy cream (≈240g) Mac Seasoning 1 tsp smoked paprika 1 tsp garlic powder 1½ tbsp Old Bay Salt & pepper to taste Add-Ins 225–300g lobster claw meat (1 package) Cheese 2 cups mozzarella (≈226g) 1 cup fontina (≈113g) 1 cup marble cheddar (≈113g) Boil the pasta until just shy of al dente. Melt the butter, stir in the smoked paprika, garlic powder, Old Bay, salt, and pepper. Whisk in the flour, then slowly add the milk and heavy cream until smooth and creamy. Melt in the mozzarella, fontina, and marble cheddar a handful at a time. Fold in the pasta and lobster claw meat, pour into a baking dish, and top with the remaining cheese. Bake at 375°F (190°C) for 20 minutes, then broil/grill on high for 2 minutes until golden, crispy, and crackable.
Senio1,900,000 次观看 • 3 个月前
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