Pimentocheesymac Recipes

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PIMIENTO MAC AND CHEESE



Pimiento Mac and Cheese image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
8 ounces large pasta shells
1/4 cup vegetable oil
1 onion, chopped
8 ounces sliced cremini mushrooms
1 tablespoon chopped fresh thyme
Freshly ground pepper
1/4 cup all-purpose flour
2 1/2 cups low-sodium chicken broth
1 cup whole milk
3 5-ounce cans tuna packed in water, drained
1 cup pimiento cheese spread
8 butter crackers, crumbled

Steps:

  • Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain.
  • Meanwhile, heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the onion, mushrooms and 2 teaspoons thyme. Cook, tossing occasionally, until tender and beginning to brown, 10 to 12 minutes; season with salt and pepper. Stir in the flour to coat the vegetables; cook 1 minute. Add the chicken broth and milk and bring to a boil, stirring, until the mixture is thick and creamy, about 3 minutes. Stir in the tuna and 1/2 cup pimiento cheese; stir until the cheese melts, about 2 minutes. Stir in the pasta until combined; season with salt and pepper.
  • Dollop the remaining 1/2 cup pimiento cheese on the pasta mixture and broil until the cheese is melted and browned in spots, 1 to 3 minutes. Sprinkle with the cracker crumbs and remaining 1 teaspoon thyme and broil until the crackers begin to brown, 30 seconds to 1 minute. Let cool 10 minutes.

Nutrition Facts : Calories 760, Fat 36 grams, SaturatedFat 9 grams, Cholesterol 77 milligrams, Sodium 1143 milligrams, Carbohydrate 68 grams, Fiber 3 grams, Protein 40 grams, Sugar 11 grams

PIMIENTO CHEESY MAC



Pimiento Cheesy Mac image

Provided by Rachael Ray : Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 12

Kosher salt
1 pound macaroni or any short cut pasta or whole-wheat short cut pasta
4 tablespoons butter
1 clove garlic, grated or finely chopped
1/4 cup grated or very finely chopped onion
3 tablespoons all-purpose flour
2 cups milk, room temperature
1 1/2 teaspoons paprika, 1/2 palmful
1 teaspoon dry mustard, 1/3 palmful
Freshly ground black pepper
2 cups shredded yellow extra-sharp Cheddar
1 (4-ounce) jar chopped pimiento, drained

Steps:

  • Bring a large sauce pot of water to a boil. Salt the water, add the pasta and cook to al dente.
  • Meanwhile, in another sauce pot, melt the butter over medium heat, add the garlic and onions and saute until translucent and fragrant. Stir in the flour and cook for 1 minute more. Whisk the milk into the sauce and heat until thickened. Season with the paprika, dry mustard and black pepper, to taste. Melt in the cheese. Drain the pasta, and add it to the sauce along with the pimientos. Serve immediately or transfer it to a shallow dish and brown under the hot broiler for a crunchy top.

SOUTHERN PIMENTO CHEESE



Southern Pimento Cheese image

This wonderful version of pimento cheese can be used for grilled cheese sandwiches, as a spread for crackers, or served alongside your favorite fried green tomatoes.

Provided by QUEENREYNEY

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 10m

Yield 12

Number Of Ingredients 9

2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
½ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon ground cayenne pepper
¼ teaspoon onion powder
1 jalapeno pepper, seeded and minced
1 (4 ounce) jar diced pimento, drained
salt and black pepper to taste

Steps:

  • Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 2.1 g, Cholesterol 44.2 mg, Fat 19.9 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 8.6 g, Sodium 229 mg, Sugar 0.5 g

PIMIENTO MAC AND CHEESE



Pimiento Mac and Cheese image

Classic mac and cheese gets a touch of Southern charm when the flavors inspired by pimiento cheese are added. Flecks of roasted bell pepper, a little mustard powder and cayenne for zip, and a good amount of sharp cheddar cheese made up the flavor base. And since this mac and cheese is baked in the oven, adding eggs, sour cream, and a little grated onion ensure there will be no dry scoops on plates come dinnertime.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h5m

Yield Serves 10 to 12

Number Of Ingredients 15

Unsalted butter, softened, for baking dish
1 red bell pepper
8 ounces elbow macaroni (2 cups)
Kosher salt
11 ounces extra-sharp cheddar, 5 ounces cut into 1/2-inch cubes (1 1/2 cups), 6 ounces coarsely grated (1 3/4 cups)
2 tablespoons plus 1 teaspoon unbleached all-purpose flour
1 1/2 teaspoons ground mustard
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly grated nutmeg
2/3 cup sour cream
2 large eggs
1/3 cup grated onion (from 1)
1 cup half and half
1 cup heavy cream
1 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 350°F. Generously brush a 2 1/2-to-3-quart baking dish with butter. Char red pepper over a gas flame on high (or, if you don't have a gas stove, on a rimmed baking sheet directly under the broiler) until blackened all over, 6 to 8 minutes.
  • Transfer peppers to a bowl; cover with plastic wrap and let stand 10 minutes. Rub charred skin with a paper towel to remove. Peel, seed, and stem pepper, then cut into 1/2-inch pieces.
  • Cook macaroni in a pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Drain well; transfer to prepared baking dish. Mix in cubed cheese and 1/2 cup roasted red pepper (reserve remainder for another use).
  • In a large bowl, whisk together flour, 1 1/2 teaspoons salt, mustard, cayenne, and nutmeg. Whisk in sour cream and eggs until smooth, then onion, half and half, cream, and Worcestershire until thoroughly combined. Pour over macaroni mixture; gently shake dish to blend. Sprinkle grated cheese evenly over top.
  • Bake until set around edges but still loose in center, 25 to 30 minutes (do not overbake; mixture will continue setting as it cools). Let cool on a wire rack until set but still warm, 10 to 20 minutes. Serve.

PIMENTO MACARONI AND CHEESE



Pimento Macaroni and Cheese image

Pimento Macaroni and Cheese is an easy skillet mac with the flavors of pimento cheese. If you're a pimento cheese lover, it'll be your new favorite dinner!

Provided by Sue Moran

Categories     30 minute dinner

Number Of Ingredients 11

10 ounces cavatappi pasta (or elbows, or rotini)
2 Tbsp butter
2 Tbsp flour
1 1/2 tsp smoked paprika
1/2 tsp salt
2 cups whole milk
1/2 cup cream
8 ounces sharp cheddar cheese (yellow or white is fine) shredded
1/2 cup finely chopped pimentos (I used a 5 ounce jar of whole pimentos)
1/2 cup Ritz cracker crumbs (process them in a food processor or crush them in a baggie with a rolling pin)
2 Tbsp butter, melted

Steps:

  • Preheat oven to 325F and lightly butter a 10 inch cast iron skillet.
  • Cook the pasta in plenty of salted boiling water until al dente. Drain and set aside.
  • Melt the butter in a medium heavy bottomed saucepan and whisk in the flour, paprika, and salt. Cook for a couple of minutes over medium heat, whisking constantly.
  • While whisking, add the milk and cream slowly to avoid lumps. Whisk or stir with a silicone spoonula until all the milk and cream are incorporated. Keep cooking, stirring constantly, until the mixture ALMOST comes to a boil, and thickens. Do not let it boil.
  • Remove the pan from the heat (this is important) and let it cool for a minute or two.
  • Add the shredded cheese to the pot, stirring until the cheese has completely melted. This may take a few minutes. If necessary you can put the pot back on the stove to gently heat until the cheese melts.
  • Stir in the pimentos and cooked pasta and turn into your buttered skillet.
  • Mix the cracker crumbs with the melted butter until the crumbs are evenly saturated.
  • Top with the crumb mixture, and bake for about 25 minutes, or until bubbling and golden.

PIMENTO MAC AND CHEESE



Pimento Mac and Cheese image

This recipe combines two classic Southern dishes to create something special: Pimento cheese, a spread for sandwiches, crackers and vegetables, meets mac and cheese for a peppery and spicier version of the traditional baked casserole. The core ingredients of pimento cheese - sharp yellow Cheddar, pimento peppers and cream cheese - cook into a sauce that's creamier and tangier than the usual purely cheese base.

Provided by Vallery Lomas

Categories     dinner, casseroles, main course, side dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

10 tablespoons unsalted butter, plus more for dish
Kosher salt and freshly ground black pepper
1 pound macaroni elbows
1/2 cup panko bread crumbs
1 small yellow onion, diced
2 garlic cloves, minced
1 jalapeño, minced (seeded if desired for mild heat)
1/2 cup all-purpose flour
1 teaspoon paprika
4 cups whole milk
12 ounces sharp yellow Cheddar cheese, grated (3 cups)
4 ounces cream cheese, softened
2 (2-ounce) jars sliced pimentos, drained (1/2 cup)

Steps:

  • Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Drain, rinse under cold water and drain again.
  • Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Add the panko and cook, stirring often, until golden and toasted, 3 to 5 minutes. Immediately remove from heat and set aside to cool.
  • Melt remaining 8 tablespoons butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, garlic and jalapeño and cook, stirring occasionally, until softened, about 4 minutes. Season with salt and pepper. Add flour and paprika, stir well, and cook until vegetables are coated, about 1 minute.
  • While whisking, carefully stream in the milk until smooth and incorporated. Bring to a simmer while continuing to whisk. Simmer, whisking often, until thickened, 5 to 7 minutes. Reduce heat to low and add the Cheddar cheese, cream cheese and pimentos, and stir until the cheese is completely melted and smooth. Season with salt and pepper to taste.
  • Add cooked pasta and stir to coat. Transfer to the baking dish and spread evenly. Evenly sprinkle the toasted panko on top. Bake until golden and bubbling, 20 to 25 minutes. Allow to cool for 10 minutes, then serve.

PIMENTO MAC AND CHEESE



Pimento Mac and Cheese image

Not your old box Mac and Cheese ! I found this Recipe on ifood when looking for a Grown Up style Mac & Cheese and I think this is it ! Making this in 4 individual serving bowls, and I top with crumbled bacon and bread crumbs just before removing from oven that last few minutes of cooking to give it just a little extra grown up touch.

Provided by lesliecoy

Categories     Macaroni And Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb macaroni (try something other than elbow!)
14 ounces pimento cheese (regular or jalepeno)
1/4 cup margarine (Brummel & Brown)
1/3 cup flour
2 cups milk
salt and pepper
bacon crumbles and fine breadcrumbs

Steps:

  • Cook macaroni in boiling water for approximately 12 minutes or until pasta is tender. Drain and set aside.
  • In a saucepan, melt butter over medium heat. Stir flour into the melted butter until combined. Stirring ocassionally, cook for 2 minutes'.
  • Add milk and keep stirring until flour mixture has has thickened. Once thickened, add 1 cup of Palmetto Cheese and remove from the heat.
  • Stir until combined. Add salt and pepper to taste.
  • In oven safe bowls combine macaroni and the cheese sauce until mixed thoroughly. Spoon remaining Palmetto Cheese over the top. Bake at 350F until bubbly, approximately 25 minutes.
  • Right before removing from oven, top with crumbled bacon and bread crumbs if desired.

Nutrition Facts : Calories 589.7, Fat 12, SaturatedFat 4.3, Cholesterol 17.1, Sodium 133.4, Carbohydrate 98.8, Fiber 3.9, Sugar 3.1, Protein 20

PIMENTO MAC & CHEESE CUSTARD



Pimento Mac & Cheese Custard image

The best way to have your macaroni in the freezer: a custard-style baked mac 'n' cheese. This one uses eggs and béchamel to bind very cheesy noodles.

Provided by Ashley Christensen

Categories     Macaroni and Cheese     Freezer Food     Freeze/Chill     Egg     Vegetarian     Dinner     Thanksgiving     Cheese     Milk/Cream     Soy Free     Tree Nut Free     Peanut Free     Pasta

Yield 8 servings

Number Of Ingredients 13

2 quarts water
Kosher salt
8 ounces elbow macaroni
8 ounces white Cheddar cheese, shredded
4 ounces aged Cheddar cheese, shredded
4 ounces Parmesan cheese, grated
1 cup jarred pimentos, chopped
2 tablespoons all-purpose flour
6 large eggs
2 tablespoons hot sauce, such as Tabasco
One 12-ounce can evaporated milk
1 cup half-and-half
8 cups Herbed Béchamel, freshly made or thawed

Steps:

  • Preheat the oven to 350°F. Grease a 9 by 13-inch baking dish with nonstick cooking spray.
  • Fill a large pot with the water and add 2 tablespoons salt. Bring to a boil over high heat, add the macaroni, and cook for about 5 minutes, until just shy of al dente. Drain and set aside.
  • In a medium bowl, mix together the white and aged Cheddars and the Parmesan. Remove and reserve one-fourth of the cheese mix for the top. To the bowl with the rest of the cheese mix, add the macaroni, pimentos, and flour and mix well to combine. Pour the mixture into the prepared baking dish.
  • In a large bowl, whisk the eggs until blended, then whisk in the hot sauce, evaporated milk, half-and-half, and 2 teaspoons salt, mixing well. While whisking constantly, slowly add the béchamel to create a custard. Pour the custard evenly over the noodle mixture.
  • Cover with a layer of plastic wrap and a layer of aluminum foil and bake for 50 minutes, rotating the dish 180 degrees halfway through baking. Uncover the dish. If you plan to eat the mac and cheese right away, sprinkle the reserved cheese on top. If you plan to freeze the dish, do not add the cheese. Continue to bake, uncovered, for 15 to 20 minutes, until set, golden, and bubbling. Remove from the oven and let sit for 5 minutes before serving.
  • TO FREEZE: Let cool to room temperature, then refrigerate until well chilled. Wrap the baking dish in two layers of plastic wrap, label and date, and freeze for up to 3 months.
  • TO THAW: You can reheat this dish from frozen, or you can pull it out of the freezer and thaw it in the refrigerator for a minimum of 24 hours.
  • TO REHEAT: If reheating from frozen, unwrap the dish, place in a cold oven, and set the oven to 350°F. When the oven reaches temperature, bake for 1½ hours, then sprinkle the surface with the remaining cheese mix and bake for 15 minutes longer, until bubbling. If reheating after thawing, cut the cook time to 30 to 45 minutes.

PIMIENTO MAC AND CHEESE



Pimiento Mac and Cheese image

How do you improve on mac and cheese? Mix in a little southern charm. The mix of Parmesan, cheddar, bell pepper, and Peppadew peppers coats the pasta perfectly.

Provided by Rozanne Gold

Categories     Food Processor     Cheese     Pasta     Vegetarian     Quick & Easy     Low Cal     Dinner     Cheddar     Mozzarella     Winter     Family Reunion     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces
2 garlic cloves, halved, divided
1/2 cup panko (Japanese breadcrumbs)
3 tablespoons unsalted butter, room temperature, divided
1/2 cup freshly grated Parmesan cheese, divided
3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved
1/4 teaspoon ground ancho chiles
1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese
1 cup (packed) coarsely grated whole-milk mozzarella
8 ounces medium shell pasta or gemelli
Ingredient info:
Look for panko at supermarkets and at Asian markets. Ground ancho chiles are available in the spice section of supermarkets and at Latin markets.

Steps:

  • Bring 1/2 cup water, bell pepper, and 1 1/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.
  • Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
  • Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.
  • Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping.
  • Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.

BAKED MACARONI AND PIMENTO CHEESE



Baked Macaroni and Pimento Cheese image

From the KC Star (local newspaper) n adapted from Southern Living...it looks so DARN and HEALTHY that I wish I could eat some right now! :P

Provided by Vanessa

Categories     One Dish Meal

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

8 ounces elbow macaroni
3 tablespoons butter
1/4 cup all-purpose flour
2 cups skim milk
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
8 ounces shredded 50% reduced-fat cheddar cheese
1 (4 ounce) jar diced pimentos, drained
1/3 cup fine dry breadcrumb
1/3 cup freshly grated parmesan cheese

Steps:

  • Cook macaroni according to the package; drain.
  • Heat oven to 350 degrees.
  • In a large skillet over medium heat, melt the butter.
  • Whisk in flour gradually until smooth. Cook, whisking constantly, for 1 minute.
  • Gradually, whisk in the milk, salt, cayenne pepper and garlic powder. Cook,.
  • while whisking frequently for 3-5 minutes or until thickened.
  • Add cheddar cheese and pimentos; cook until cheese is melted and sauce is smooth.
  • Remove from heat and stir in pasta.
  • In a baking dish with cooking spray (9-by-13 in.), spoon pasta mixture.
  • In a bowl, add parmesan cheese and bread crumbs. Sprinkle over pasta mixture.
  • Bake 15 to 20 minutes or until golden and bubbly!

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From realsimple.com


BEST PIMENTO CHEESE RECIPES | THE PIONEER WOMAN
2019-06-01 Directions. Step 1. Combine the cream cheese, mayonnaise, Dijon, adobo and black pepper in the bowl of an electric mixer and mix until totally combined. Add the Cheddar and Monterey Jack and mix gently until combined. Using a rubber spatula, scrape down the sides of the bowl to ensure all the ingredients are mixed together.
From foodnetwork.ca


PIMENTO MAC & CHEESE WITH TOASTY HERB BREADCRUMBS - THE TABLE …
2021-11-19 In a large skillet, heat butter over medium/high heat. Add in onions, pimento peppers and jalapenos. Cook for 3-4 mins until onions are a bit translucent. Next add all the seasoning/spices, give everything a good stir and mix all the spices together in with the onions, jalapenos and pimento peppers. Add the half and half, cream cheese and milk ...
From thetableofspice.com


PIMENTO MAC AND CHEESE-A MAC UNLIKE ANY OTHER THE TAILGATE …
Strain and set aside in pot. In a large sauce pan turned to medium, add Butter. Once melted and bubbling, add flour and stir until evenly incorporated. Once evenly incorporated, add Half and Half. Stir. Add TTGF Burger Blend and Hot Sauce. Continue stirring. Once mixture is bubbling, add Shredded Cheese, Cream Cheese, Mayo, and Pimentos. Stir ...
From thetailgatefoodie.com


SOUTHERN PIMIENTO MAC AND CHEESE RECIPE | SOUTHERN LIVING
Remove from heat; whisk in cheese, onion, lemon juice, Worcestershire sauce, hot sauce, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Cover. Step 6. Stir together panko and olive oil. Step 7. Drain pasta, and fold into cheese sauce. Stir pimiento and bacon into pasta mixture. Sprinkle with panko mixture. Step 8.
From southernliving.com


PIMENTO MAC-N-CHEESE — FEAST & FABLE
2018-05-30 This recipe for Pimento Mac-N-Cheese is inspired by our favorite Hot Chicken restaurant in town, Hattie B’s. It’s part an homage to the city’s Southern roots and part an early birthday present for my husband. Because no one loves Mac more than him! The dish gets its signature, subtle spice from sweet pimento peppers and a hint of smoked paprika. Combined …
From feastandfableblog.com


PIMENTO CHEESE RECIPE - THIS SILLY GIRL'S KITCHEN
2022-04-10 Instructions. Grate the cheddar cheese and place it in a large bowl with the cream cheese, mayonnaise, pimentos, scallions, jalapenos, hot sauce, and garlic powder. Mix together with an electric hand mixed until fully combined. Serve …
From thissillygirlskitchen.com


PIMENTO CHEESE RECIPE - THE SEASONED MOM
2020-06-24 Instructions. Place the cheese in a mixing bowl. In a separate bowl, combine diced pimentos (with their juice) and mayonnaise. Add to the cheese, toss to combine, and season with salt and pepper. Serve as a dip with fresh vegetables, spread on bread as a …
From theseasonedmom.com


PALMETTO MACARONI AND CHEESE - HOMESTYLE PIMENTO CHEESE
2017-05-15 Cook macaroni in boiling water for approximately 12 minutes or until pasta is tender. Drain and set aside. In a saucepan, melt butter over medium heat. Stir flour into the melted butter until combined. Cook for 2 minutes, stirring occasionally. Add milk and stir until flour mixture has dissolved. Continue to stir until the mixture has thickened.
From pimentocheese.com


PIMENTO MAC AND CHEESE CASSEROLE RECIPE | LIFE'S AMBROSIA
STEP #3: Add the cooked elbow macaroni and andouille sausage and mix well. STEP #4: Spread the casserole into a casserole dish. Top with remaining 1 cup of shredded cheddar. STEP #5: In a small bowl combine, panko, oil and creole seasoning. Sprinkle on casserole.
From lifesambrosia.com


PIMENTO MAC & CHEESE – PAT COOKS
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From patcooks.com


PIMIENTO MAC AND CHEESE RECIPE | BON APPéTIT
2009-11-17 Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and ...
From bonappetit.com


PIMENTO MAC & CHEESE - PLAIN CHICKEN
2016-06-29 Cook 5 minutes. Slowly whisk in milk, whisking until smooth and thickened, about 5 minutes. Remove from heat; add red pepper, salt, black pepper, 1-½ cups cheese and pimentos to sauce and whisk until cheese is melted. Combine pasta and sauce and spoon into prepared baking dish. Cover with foil and bake 40 minutes.
From plainchicken.com


PIMENTO MAC AND CHEESE - LAUREN'S LATEST
2016-09-13 Bring large pot of water to boil. Salt water generously and cook macaroni 1 minute short of al dente. Drain well and set aside. In a medium pot, bring alfredo sauce to a simmer, then reduce the heat. Whisk in all grated cheese, a little bit at a time, until thick and smooth.
From laurenslatest.com


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