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.