This is a print preview of "LFLS macaroni and cheese" recipe.

LFLS macaroni and cheese Recipe
by DCMH

LFLS macaroni and cheese
Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 1

Ingredients

  • 2 lbs elbow marcaroni pasta
  • 3 lbs chredding mozzerella cheese
  • 5 cups ricotta or cottage cheese
  • 4 cups eggg beaters
  • 2 Tbsp worcestershire sauce
  • 2 Tbsp salt
  • 2 Tbsp parmesan or swisss cheese
  • 2 pints ckim milk
  • 1 tbsp dry mustard

Directions

  1. Bring 2 gallons of water to boil
  2. Add marcaroni and boil for 10 minutes
  3. Drain and rinse until cold water
  4. Mix all other ingredients together until homogenous
  5. Fold in cooled mcaroni
  6. Spray a 2 inch full hotel pan with vegelence and add mixture
  7. Bake at 325 F for 35-45 minutes