diff --git a/content/menu/_index.md b/content/menu/_index.md
index 3987d0a..5b5b24b 100644
--- a/content/menu/_index.md
+++ b/content/menu/_index.md
@@ -67,7 +67,6 @@ The following menu contains meals that are in rotation at my home. These are mad
 - Pad Thai
 - [White Pepper Spaetzle](white-pepper-spaetzle/)
 - [Korma](korma/)
-- [Homemade Baked Mac & Cheese](baked-mac-and-cheese/)
 
 
 Pork
diff --git a/content/menu/baked-mac-and-cheese.md b/content/menu/baked-mac-and-cheese.md
deleted file mode 100644
index 64f5ea2..0000000
--- a/content/menu/baked-mac-and-cheese.md
+++ /dev/null
@@ -1,27 +0,0 @@
----
-title: "Baked Mac & Cheese"
-date: 2024-01-28
-hideDate: true
-draft: false
----
-
-## Ingridients
-- Shell/Conchiglie noodles
-- 1/4 cup of butter
-- 3 tablespoons of flour
-- 2 1/2 cup of milk
-- 2 cups of cheddar cheese
-- 1/2 cup of parmesean cheese
-- 1/4 cup of panko flakes
-- 1/2 teaspoon of ground mustard powder
-- 1/2 teaspoon of paprika
-
-## Recipe
-1. Preheat the oven to 350 degrees. Grease an 8 inch banking dish
-2. Bring a pot of salted water to a boil. Reduce to medium high heat, dump in the noodles and cook for 8 minutes.
-3. While the noodles are cooking, set out a skillet on medium high heat. Melt the butter.
-4. Make the roux by whisking in the flour and stiring until the mixture becomes paste-like and light golden brown (3-5 minutes)
-5. Gradually whish the milk into the roux. Turn the temperature down to a simmer. Mix in the cheeses. Cook and stir until it's all mixed and melted.
-6. Add in the noodles and stir it around before putting it into the baking dish.
-7. Sprinkle the panko flakes on top of the cheesey noodles.
-8. Bake in over for 30 minutes
diff --git a/content/menu/black-bean-soup.md b/content/menu/black-bean-soup.md
index 2e1505f..d1ed7ad 100644
--- a/content/menu/black-bean-soup.md
+++ b/content/menu/black-bean-soup.md
@@ -12,7 +12,7 @@ draft: false
 - 1 red bell pepper
 - 2 tablespoons garlic powder
 - 60 ounces of black beans
-- 4 cups of broth
+- 32 ounces of broth
 - 1 tablespoon cumin
 - sprinkle of dried oregano
 - 1 bay leaf