Feb 7, 2020

Low-Lactose Mac and Cheese

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The first time I attempted a lactose-free macaroni and cheese, I used Cabot Vermont Sharp cheddar, which turned out to be comparatively delicate. Proper right here I used what was left of that Vermont Sharp, plus half a block of soy mozzarella I had lying spherical, and some further Cabot cheese, this time the Severely Sharp cheddar. The following pasta dish was sharper and much more satisfactory. So why is that this a low-lactose mac and cheese instead of a really lactose-free one? Because of I didn’t discover the soy mozzarella I purchased at Supplier Joe’s had trace portions of lactose in it until after I’d launched it home.

This is usually a roux-based mac and cheese recipe. Roux is a paste that is used to thicken sauces, on this case a cheese sauce. A roux is equal parts fat and flour, and proper right here the fat will likely be each olive oil or margarine. If using margarine, you can go for a dairy-free mannequin.

When milk is added to the roux, it turns into part of a white sauce. I’ve cooked with every Lactaid and Stater Bros. mannequin lactose-free milk. I’ve heard of people using completely different milks, like soy and coconut, in mac and cheese. When you want to do that, try to get one factor that doesn’t have sugar added in an effort to stay away from a sweet-tasting sauce.


  • half pound of elbow macaroni

  • three tablespoons margarine or olive oil

  • three tablespoons flour

  • 1 half to 2 cups of lactose-free milk

  • 4 ounces Supplier Joe’s Mozzarella Style Soy Cheese Completely different (nearly 1 cup diced high-quality)

  • 1 ounce Cabot Vermont Sharp cheddar

  • 4 ounces Cabot Severely Sharp cheddar (a couple of cup diced high-quality)

  • salt and pepper to model


  1. Convey a pot of water to a boil on the vary. You probably can grate or reduce up the cheeses whereas prepared for the water to boil. Add salt to the boiling water, then add pasta, and prepare dinner dinner macaroni in step with package deal deal directions. Drain correctly and put apart.

  2. Soften margarine or heat olive oil in a pot on the vary. Sprinkle throughout the flour and stir repeatedly. Cowl every speck of flour throughout the fat, and maintain stirring until the flour model cooks out.

  3. Add the milk unexpectedly. Stir repeatedly for 5-10 minutes, until the sauce thickens and bubbles.

  4. Lower the heat, and add the cheeses. Stir to incorporate the cheeses into the sauce. Salt and pepper to model. Flip the heat off and add the cooked pasta. Stir to combine evenly.

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