Macaroni & Cheese for Lent

Now that Abigail has outgrown her lactose intolerance as well as the sensitivity to casein we can prepare Macaroni and Cheese for a meatless meal during Lent. Here are two recipes:

Crockpot Macaroni & Cheese

2 eggs

12 oz can evaporated milk

2 cups milk

1 lb elbows

1 lb cheddar cheese (shredded)

salt, pepper, garlic and onion powder to taste

1/3 cup butter

Spray crockpot with nonstick cooking spray. In a large bowl, beat eggs with both milks. 

Place UNcooked elbows and cheese into crockpot. Pour egg/milk mixture over and mix well. Cover and cook on LOW for 3 hours (this is one that can't cook all day). You need to be very careful  with this - it will overcook and become a mushy mess.

And here is what I'm fixing for dinner on Friday.

Macaroni & Cheese

2 cups uncooked elbow macaroni

1/4 cup margarine

1/4 cup flour

1/4 tsp Worcestershire sauce

2 cups milk

8 oz shredded sharp Cheddar cheese

Preheat oven to 350*.

Cook macaroni as directed on package; al dente is usually best.

Melt margarine in a sauce pan over low heat. Stir in flour, worcestershire sauce and salt/pepper to taste. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese cooking until cheese is melted.

Drain elbows. Gently stir macaroni into cheese sauce. Pour into 2 qt casserole - baked uncovered for 20-25 minutes or until bubbly.

I will be making a double of this recipe for my family of six.