Macaroni and Cheese
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (16 oz. ) package elbow Macaroni | For vegan: use vegan pasta |
| 16 oz. low fat cheddar cheese | For vegan: use vegan cheddar cheese |
| 16 oz. low fat ricotta cheese | For vegan: use vegan ricotta cheese |
| 16 oz. low fat mozzarella cheese | For vegan: use vegan mozzarella cheese |
| 1/2 cup parmesan cheese | For vegan: use vegan cheese |
| 1 cup nonfat milk | For vegan: use soy milk |
| 2 eggs | For vegan: use vegan eggs or cream cheese |
| 1/2 cup bread crumbs | For vegan: use bread crumbs or omit |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat the oven to 400 degrees F (200 degrees C). | |
| 2 | Lightly grease a baking dish. | |
| 3 | Bring a large pot of water to a boil. | |
| 4 | Add macaroni, and cook until tender, 6 to 8 minutes. | |
| 5 | Drain. | |
| 6 | In a large bowl, toss together the mozzarella cheese, cheddar cheese, and Parmesan cheese. | |
| 7 | Remove about 1/2 cup for topping and set aside. | |
| 8 | In a separate bowl, stir together the ricotta cheese, eggs and milk. | |
| 9 | Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. | |
| 10 | Pour into the prepared baking dish. | |
| 11 | Sprinkle the reserved cheese over the top. | |
| 12 | Top with bread crumbs. | |
| 13 | Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. | |
| 14 | Broil for about 5 minutes to brown the top. |
