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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
- 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
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1343g | |
| Calories 2267 | |
| Calories from Fat 1462 | 64% |
| Total Fat 166.36g | 208% |
| Saturated Fat 106.01g | 424% |
| Trans Fat 0.0g | |
| Cholesterol 645mg | 215% |
| Sodium 15796mg | 658% |
| Potassium 1615mg | 46% |
| Total Carbs 45.71g | 12% |
| Dietary Fiber 0.5g | 2% |
| Sugars 7.04g | 5% |
| Protein 146.93g | 235% |
