Mac and Cheese is a lenten friendly, quick dinner that is not only delicious but makes plenty of leftovers or feeds a crowd.


  • 2 c. uncooked elbow macaroni
  • 10.5 oz condensed Cream of Chicken soup
  • 3 c. cheddar cheese, shredded
  • 1 c. Gruyere cheese, shredded
  • 1/2 c. mayonnaise
  • 1/2 c. sour cream (regular or light)
  • 1 tsp. onion powder
  • 1/2 tsp. dry mustard powder
  • 1/2 tsp. pepper


  1. Boil macaroni noodles according to directions to make them very al dente. (I cook them for at least 1-2 minutes less than directed on the bag. Mine boiled for 5 minutes.) Drain and rinse under cold water.
  2. Combine all ingredients in a 4 quart slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.
  3. Serve hot.