At Home with Abby Jasmine

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This 21-year-old breakout rapper/singer is no stranger to the spotlight, in her teens, Abby was popular on vine for her short skits and freestyle covers of popular rap songs. In 2020, Jasmine released her sophomore album, WHO CARES? and a deluxe re-release that dropped earlier this fall. The album features verses from Kash Juliano, Guapdad 4000, and Smoke DZA.

 

I got to talk to Abby about her favorite thing to cook in time for Thanksgiving and the possibility of a TV chef career:

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What is your favorite thing to cook? How has your mac & cheese recipe changed from your appearance on Follow My Recipe?

I love cooking mac & cheese tremendously; I don’t put Old Bay in my sauce no more. I also love cooking ox tail. Those are my two favorites for sure.

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Would you consider hosting your own cooking show?

I wouldnʻt have my own show but I would certainly be a judge on a show. I love watching Chopped, Chopped Jr. Master Chef, Hellʻs Kitchen. I know what good food tastes like; I canʻt cook gourmet or do any of that but I would be a judge.

 

Below is Abbyʻs mac & cheese recipe from her time on Follow My Recipe. We at Juiced! hope you have a great Thanksgiving your family (blood or otherwise) and enjoy this tasty side dish!

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Abby Jasmine Baked Mac & Cheese:

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• Ingredients:

  • 2 boxes of shaped pasta (macaroni is preferable)

  • Salt

  • ½ block of cheese (cubed)

  • 1 bag of mozzarella (shredded)

  • 1 bag of mild cheddar (shredded)

  • 1 bag of “Mexican” cheese blend (shredded)

  • ½ cup of cream cheese

  • 3 cups whole milk

  • ½ stick of butter

  • 1/3 cup flour

  • 1 egg

  • Cajun spice of choice

  • Sazon

 

• Meal prep:

  • Preheat oven to 350F

  • On a stovetop bring a pot of salted water to a low boil

    • Your cooking water should be salty like the sea, do not be afraid of oversalting. This is to prevent the need of salt later on. The salted water imparts very little taste to the water, which is why the amount is important.

  • Begin cooking the pasta to al dente state

  • Strain water from noodles and set aside to cool

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• Cheese Sauce:

  • In a pot on medium heat, combine milk, butter, and flour. Agitate the mixture with a spatula until the butter has melted and the flour has been incorporated.

  • Add one egg to the mixture and stir until combined.

  • Add cubed cheese and allow to melt

  • Add 1.5 cups of each shredded cheese, one at a time. Allow to melt.

  • Add cream cheese and stir until cheeses are fully melted and mixture is well combined.

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• Baking:

  • With the remaining half stick of butter, rub down the aluminum casserole pan until it is fully coated.

    • Note this will not take the rest of the butter, using the stick in the easiest way to control the spread of the butter.

  • Season noodles to taste with Cajun spice and Sazon and stir to coat evenly

  • Lay down an even base of noodles, coat with cheese sauce and stir to combine. Finally, top this later with a variety of your shredded cheeses. Repeat until you run out of noodles and cheese sauce; the last layer should be cheese sauce. (noodles, cheese sauce & cheese, noodles, cheese sauce & cheese, etc.)

  • Top the mixture with a mixture of your shredded cheeses

  • Cover the top of the pan with aluminum foil and bake for approximately 30 minutes.

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~Reagan Thornley

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