Macaroni & Cheese – Lentils.org

Ingredients

• 3 cups (750 mL) elbow macaroni
• 2 Tbsp (30 mL) unsalted butter
• 1½ cups (375 mL) evaporated milk
• 1 cup (250 mL) cooked split red lentils
• 2 Tbsp (30 mL) minced shallots
• 1 garlic clove, minced
• ¼ cup (60 mL) white wine
• ¼ tsp (1 mL) cayenne pepper
• 1 egg, whisked
• 2 cups (500 mL) grated aged cheddar
• ¾ cup (190 mL) grated Asiago cheese
• salt & ground black pepper, to taste