Mac and Cheese is a lenten friendly, quick dinner that is not only delicious but makes plenty of leftovers or feeds a crowd.
Ingredients:
- 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
Directions:
- 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.
- 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.
- Serve hot.