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Correo Electrónico
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Ingredientes
- 2 lbs raw elbow mac, or 5 1/2 lb cooked
- 3 lbs shredded mozzarella cheese
- 1 1/2 pints skim milk
- 1 1/2 pint water
- 4 Tbsp worchestershire sauce
- 1 tsp salt
- 2 pints skim milk
- 2 cups parmesan cheese
- 1/2 lb margarine
- 1/2 lb flour
Direcciones
- Cook the elbow macaroni, drain and cool completely.
- Make a roux with the flour and margarine - cook long enough to cook out the flour taste
- Add skim milk and water and cook to thicken into a "cream" sauce
- Add the worchestershire sauce and salt
- Fold in the cooled macaroni and bothe cheeses - mix well
- Spray hotel pans and fill with mac mixture.
- Bake at 325 F for 45-50 minutes.
