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 tablespoon warm water
4 ounces Cabot Alpine Cheddar, Sharp Cheddar, Extra Sharp Cheddar or Seriously Sharp Cheddar, grated (about 1 cup)
½ teaspoon Dijon mustard
1½ teaspoons salt
Crumbled cooked bacon (optional)
Get the ingredients you need at a convenient nearby location.
COOK the pasta of your choice in a large pot of boiling salted water, about 7 minutes, or per package directions.
SIMMER the milk in a medium saucepan over medium heat until it just begins to bubble on the edges. Stir often so it doesn’t scorch on bottom of pan.
DISSOLVE the cornstarch in the water in a small cup or bowl and add to the warm milk in the saucepan. Stir continuously until sauce is simmering and slightly thickened. Remove from heat.
ADD the grated cheese, mustard and salt, and stir well.
DRAIN the pasta well and combine with the sauce.
SERVE topped with bacon, if desired.
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I cannot tell you enough how Cabot cheese has brought joy to my life! I am lactose intolerant and love everything cheese! After discovering the Cabot line of cheeses, I could finally enjoy cheese again! To be honest, it’s “almost” the only cheese I purchase anymore as my husband and family cannot taste the difference! The other night I made Mac and Cheese using the shredded “Mac and Cheese” blend and lactose free milk. I tossed Polish Sausage in and topped with buttery bread crumbs! It was DELICIOUS!
Thank you, Cabot Cheese!
I made this recipe using Vermont sharp. I thought the recipe directions were unclear but I made it anyway. It was delicious.
Response from Cabot Creamery
Thank you for your review of this recipe – we are glad you enjoyed it. We will review the recipe directions and clarify as we can. We appreciate the comments!
Really great! Super mild but super good. I am very pleased!
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.
Great recipe ! Had a hard time getting corn starch to dissolve and the sauce became a bit clumpy, but that was my mistake. Thank you for this recipe, my boyfriend is very greatful he can have Mac and cheese again!
DAMN! I love this mac n cheese recipe. Nom nom nom.