Low lactose macaroni and cheese
The first time I tried lactose-free mac and cheese, I used Cabot Vermont Sharp cheddar, which turned out to be quite mild. Here I used what was left of that Vermont Sharp, plus a half block of soy mozzarella I had laying around, and a little more Cabot cheese, this time Seriously Sharp cheddar. The resulting pasta dish was more intense and much more satisfying. So why is mac and cheese low-lactose instead of completely lactose-free? Because I didn’t realize that the soy mozzarella I bought at Trader Joe’s had trace amounts of lactose until I brought it home.
This is a roux-based macaroni and cheese recipe. Roux is a paste used to thicken sauces, in this case a cheese sauce. A roux is equal parts fat and flour, and here the fat can be olive oil or margarine. If you use margarine, you can opt for a dairy-free version.
When milk is added to the roux, it becomes part of a white sauce. I have cooked with both Lactaid and Stater Bros. brand lactose free milk. I’ve heard of people using alternative milks, like soy and coconut, in mac and cheese. If you want to try this, try to get something that doesn’t have added sugar to avoid a sweet-tasting sauce.
Ingredients:
- 1/2 pound elbow macaroni
- 3 tablespoons margarine or olive oil
- 3 tablespoons of flour
- 1 1/2 to 2 cups lactose-free milk
- 4 ounces Trader Joe’s Mozzarella Flavored Tofu Alternative (about 1 cup finely diced)
- 1 ounce Cabot Vermont Sharp cheddar cheese
- 4 ounces Cabot Seriously Sharp Cheddar Cheese (about 1 cup finely diced)
- salt and pepper to taste
Addresses:
- Bring a pot of water to a boil on the stove. You can grate or chop the cheeses while you wait for the water to boil. Add salt to the boiling water, then add the pasta and cook the macaroni according to package directions. Drain well and let stand.
- Melt the margarine or heat the olive oil in a pot on the stove. Sprinkle the flour and stir constantly. Coat each speck of flour in the fat and keep stirring until the flavor of the flour disappears.
- Add the milk all at once. Stir constantly for 5-10 minutes, until sauce thickens and bubbles.
- Lower the heat and add the cheeses. Stir to incorporate the cheeses into the sauce. Salt and pepper to taste. Turn off the heat and add the cooked pasta. Stir to evenly combine.
