Back when my husband was a practicing catholic (As opposed to a performing one, I guess) I spent quite a bit of hair pulling trying to come up with meatless dishes during Lent. Being Methodist myself and only having a vague idea of these things called fish frys (fries? freeze?) I feel back on some classic recipes, one of them being Macaroni and Cheese.
There were a lot of false starts, the worst of which involved a shit ton of onion and was still the worst thing I have ever made for dinner. It was like eating an onion vaguely flavored with cheese and noodles. Blech.
But then, salvation, I found a simple recipe for some of the ooiest gooiest mac & cheese to ever grace the lips of a pretend Lenter.
The trick is to barely cook the macaroni and let that soak up the cream/milk over night.
First, move your ground breaker who was getting minor surgery off the kitchen counter.
I use a combination of Sharp Cheddar and Gruyere or Emmentaler.
Get out a large bowl and grate your cheddar in.
To your large bowl add in 2 cups of cream and 1 and 1/4 cup milk:
Tomorrow it'll come out looking like this. You'll want to pull it out an hour before baking to get it up to room temp or so.