There are eight ounces in a cup.
You use half the cheese in the recipe and then, I think, the rest goes on
top.
Marilyn
----- Original Message -----
From: "Doug Lawlor" <[email protected]>
To: <[email protected]>
Sent: Thursday, January 27, 2011 1:33 PM
Subject: Re: [CnD] Slow Macaroni and Cheese
Hi Marilyn,
I have a couple of newbie questions:
How many ounces in a cup?
The cheese has to be divided. What does that mean?
Thanks,
Doug
On 1/27/2011 8:13 AM, Marilyn wrote:
Slow Macaroni and Cheese
Makes 6 servings
8 ounces elbow macaroni
1 (12-ounce) can evaporated milk
3 eggs, beaten
1/2 cup butter, melted
3 cups shredded sharp cheddar cheese, divided
1 (14 1/2-ounce) can diced tomatoes, drained, optional
Cook elbow macaroni according to package directions and drain.
Combine the milk, eggs, butter and 2 cups of cheese in a bowl and mix
well.
Add the macaroni until blended.
Transfer to a slow cooker. Sprinkle remaining cheese on top. Cover and
cook
on low for 3 hours. Do not stir or remove lid until cooked.
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
