We're all busy these days, and it's hard to set aside time to cook a healthy meal for the whole family. However this recipe for quick mac and cheese, which also happens to be lactose-free, is fairly easy to make in less than 10 minutes or so. This particular recipe makes four side-dish servings or two main-dish servings, and it also features some interesting ingredients, like Dijon mustard and Cabot Seriously Sharp Cheddar, which really crank up that flavor factor. After trying this recipe, please make sure to rate and review it and to share any pictures of the meal on Facebook and Twitter.
This lactose-free mac and cheese recipe is fun and simple to make, and all it requires is eight ounces of uncooked small elbow macaroni, rigatoni or penne pasta, a single cup of reduced-fat, lactose-free milk, cornstarch and cheddar cheese. For this recipe, we suggest using Cabot Seriously Sharp Cheddar, but Cabot Alpine Cheddar, Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar can also be used too. Crumbling a little bacon on top once everything is cooked is also a great way to add a little extra savory flavor to the dish.
Cabot understands just how important it is to eat right, which is why we do our best to feature recipes like this lactose-free mac and cheese recipe. We take a great deal of pride in our award-winning cheeses, and we know that this dish, which features an enticing blend of our cheddar cheeses, will be a popular one. We also can't wait to hear how your family liked this dish. Once you've made it, rate and review this and all our mac and cheese recipes and let us know how we can improve them!
8 ounces uncooked small elbow macaroni, rigatoni or penne pasta
1 cup reduced-fat lactose-free milk
1 tablespoon cornstarch
½ tablespoons warm water
4 ounces Cabot Alpine Cheddar, Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated (about 1 cup)
½ teaspoon Dijon mustard
1 ½ teaspoon salt
Crumbled bacon (optional)
COOK pasta according to package directions In a large pot of boiling salted water, about 7 minutes.
SIMMER milk over medium heat,in medium saucepan, stirring often so it doesn't scorch on bottom of pan.
DISSOLVE cornstarch in water; stir into milk in small cup or bowl. Continue stirring until sauce is simmering and slightly thickened. Remove from heat. Add cheese, mustard and salt, stirring well.
DRAIN pasta. Combine with sauce. Serve topped with bacon, if desired.
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Made it with seriously sharp cheddar. Could've used a bit more cheese flavor, but even still had enough lactose to give me trouble. Not bad, but I'd use 6-8 oz of cheese next time and avoid it myself.
We label Cabot cheese that has a lactose content that is undetectable by current testing procedures or equivalent to <0.1g per 100gram (3.5 ounce) sample as Lactose Free. We're sorry you had a sensitivity issue with this recipe.
I have a really serious problem with cheese and dairy so how is this lactose free ?
Cabot produces many cheeses that contain zero (0) grams of lactose, including Cheddar, Light Cheddar, Monterey Jack, Pepper Jack, and Muenster. In general, eating any aged cheese should not affect those with lactose intolerance because lactose -- the major carbohydrate in milk -- disappears within 3 to 4 weeks after the cheese is made. For more info https://www.cabotcheese.coop/faq ~ Gail
Used the seriously sharp Cabot cheese. Was delicious and had a lot of flavor. My lactose intolerant daughter loved it and was so happy to have mac n cheese.
Pretty good, but how are those cheeses lactose-free? I want to serve it to a very sensitive granddaughter.
Glad you asked! Our natural aging process helps break down the lactose. More info is located on our FAQ page. https://www.cabotcheese.coop/lactose-free-cheese
Tried this with you alpine cheeze but found it rather bland.