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Sorry for only having a photo of the leftovers. Wednesday is Baked Chili Cheese Mac day at our house and Ash Wednesday will be no exception, so we had to test-prep the recipe. It's lacto-vegetarian (meat, no; dairy, yes).
2 15.5 ounce cans vegetarian chili beans
1 qt. vegetable broth
1 pound uncooked elbow macaroni
1 pound extra sharp cheddar, shredded
Stir together the chili beans and broth in a greased 5 quart or larger casserole or ungreased nonstick large chef pan. Stir in the macaroni followed immediately by the shredded cheddar. Stir until blended and poke any floating elbows below the surface.
Bake uncovered from a cold start for 1 hour at 350 degrees F. Leave in the oven an additional 15 minutes, then rest on a cold stove burner for another 15.
Enjoy, and abstain without deprivation.
2 15.5 ounce cans vegetarian chili beans
1 qt. vegetable broth
1 pound uncooked elbow macaroni
1 pound extra sharp cheddar, shredded
Stir together the chili beans and broth in a greased 5 quart or larger casserole or ungreased nonstick large chef pan. Stir in the macaroni followed immediately by the shredded cheddar. Stir until blended and poke any floating elbows below the surface.
Bake uncovered from a cold start for 1 hour at 350 degrees F. Leave in the oven an additional 15 minutes, then rest on a cold stove burner for another 15.
Enjoy, and abstain without deprivation.