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