Lactose-Free Mac & Cheese
Category
Mac & Cheese
Servings
Prep Time
Cook Time
Ingredients
- 16 ounces dry penne, large elbows or shells
8 tablespoons (1 stick) lactose free butter
½ cup King Arthur Unbleached All-Purpose Flour
4 cups hot 2% lactose free milk
-
16 ounces Cabot Seriously Sharp Shredded Cheddar, or your favorite Cabot Cheddar, grated (about 4 cups)
1 cup Panko breadcrumbs
Directions
COOK pasta until almost tender (al dente) in large pot of boiling salted water. Drain well, transfer to large bowl and set aside.
PREHEAT oven to 375ºF. Lightly grease 9-by-13-inch baking dish and set aside.
MELT butter in heavy-bottomed pot or saucepan over medium heat. Whisk in flour a little at a time until well blended. Continue stirring for a minute or two longer to lightly cook the flour.
WHISK in lactose free milk gradually and continue stirring until sauce is thickened. Add the shredded cheese and stir until melted and blended.
REDUCE heat to low and cook, stirring, for 3 to 4 minutes longer.
REMOVE sauce from heat. Add about half of sauce to reserved cooked pasta, mixing well. Add remaining sauce and mix again.
SPREAD mixture in buttered baking dish. Top with panko crumbs. Bake for 20 to 25 minutes or until hot and bubbly.
Nutrition
Nutrition
- Serving Size
- 1/8 recipe
- per serving
- Calories
- 660
- Fat
- 33 grams
- 51%
- Saturated Fat
- 19 grams
- 95%
- Cholesterol
- 100 milligrams
- 33%
- Sodium
- 540 milligrams
- 23%
- Carbs
- 63 grams
- 21%
- Fiber
- 2 grams
- 8%
- Sugar
- 8 grams
- Protein
- 27 grams
- Calcium
- 556 milligrams
- 60%
Recipe Tips
Check out our other lactose free recipes here.
