Mac and Cheese
Pancakes
Unit: |
Equals: |
Also equals: |
1 tsp. |
1/6 fl. oz. |
1/3 Tbsp. |
1 Tbsp. |
1/2 fl. oz. |
3 tsp. |
1/8 cup |
1 fl. oz. |
2 Tbsp. |
1/4 cup |
2 fl. oz. |
4 Tbsp. |
1/3 cup |
2-3/4 fl. oz. |
1/4 cup plus 4 tsp. |
1/2 cup |
4 fl. oz. |
8 Tbsp. |
1 cup |
8 fl. oz. |
1/2 pint |
1 pint |
16 fl. oz. |
2 cups |
1 quart |
32 fl. oz. |
2 pints |
1 liter |
34 fl. oz. |
1 quart plus 1/4 cup |
1 gallon |
128 fl. oz. |
4 quarts |
Macaroni and Cheese
Total Time: 40 mins
Prep Time: 10 mins
Cook Time: 30 mins
Ingredients:
Servings: 6
- 16 ounces elbow macaroni (cooked)
- 1/2 cup butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup flour
- 3 1/2 cups milk
- 1 lb cheese, cut into cubes (I use Velveeta for creamier mac and cheese)
- breadcrumbs
Directions:
- Preheat oven to 350 degrees.
- In a pan cook butter, salt, pepper and flour and stir until smooth.
- Remove from heat add milk, return to heat and bring to a boil.
- Boil 1 minute.
- Remove from heat and add cheese, stir until melted.
- Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.