Did you know that cheddar cheese is lactose free? According to Cabot, “In the cheese-making process, the whey (where most of the lactose is) is separated out from the curd in the milk, and natural aging breaks down any remaining lactose. So aged cheeses, like cheddar, contain zero grams of lactose.” Cabot shared this recipe for easy Mac N Cheese.
Ingredients:
For the cheese sauce: MELT the butter in a large saucepan over medium heat. Whisk in the flour and continue to whisk and cook for about 2 minutes. Very slowly add the milk, a little at a time, whisking constantly. Once all the milk has been added, cook, stirring frequently until the sauce thickens, about 8-10 minutes. (Don’t rush this step.
- 8 oz. uncooked pasta (small elbow macaroni, rigatoni, or penne)
- 1 c. reduced-fat lactose-free milk (we carry Organic Valley’s)
- 1 Tbsp. cornstarch
- 1 1/2 Tbsp. warm water
- 4 oz. Cabot aged cheddar, grated (about 1 c.)
- 1/2 tsp. Dijon mustard
- 1 1/2 tsp. salt
- (optional) crumbled bacon
Directions:
1. Cook pasta according to package directions in a large pot of boiling, salted water. Drain.
2. Meanwhile, in medium saucepan, bring milk to simmer over medium heat, stirring often to avoid scorching the bottom of the pan.
3. In a small bowl, dissolve the cornstarch in the water; stir into the milk. Continue stirring until sauce is simmering and slightly thickened. Remove from heat.
4. Add cheese, mustard, and salt, stirring well.
5. Combine the drained pasta with the sauce. Serve topped with bacon, if desired. Serves 2.
This is all you need for baked gluten-free, lactose-free mac and cheese:
Since my husband and I went gluten free four years ago, we were in search of pasta that wasn’t mushy, gross and actually tasted like pasta. We struck gold when we found Tinkyada brand pasta*. There are many varieties and shapes to choose from. In our experience, it’s by far our favorite gluten free pasta without any fillers, preservatives, sugar, soy or corn. Since we lost one hundred forty pounds between us, pasta is a treat and not a staple in our diet. We like it mixed with veggies, swimming in homemade sauce or as the famous duo – mac and cheese.
The mac and cheese recipe was proving to be a problem, since we both have a lactose intolerance. We tried vegan and goat cheeses, but they just didn’t seem “real” enough for me and had a distinct taste that I just couldn’t stomach. That’s when my mother-in-law saved the day. She found that Cabot cheeses were naturally lactose and gluten free* and that’s the brand she uses in her delicious mac and cheese. We went and got a brick of the sharp cheddar, which is, by far, the best tasting cheese to use. We discovered that Cabot cheeses are also free from antibiotics and hormones; an added health bonus.
We came up with this super simple, healthy and delicious baked mac and cheese recipe to help us feel normal in our sometimes challenging gluten and lactose-free world. Create with love and presence, serve with steamed and lightly salted green beans and enjoy this blissful treat with your favorite person! Serves two.
- REDUCE heat to low. Add 3 cups of cheese and stir until melted. Add macaroni, stirring until well coated. Pour into prepared baking dish. Sprinkle remaining cheese evenly over top, followed by crumbs. Bake for 20 minutes, or until golden on top and bubbling throughout. Sharp Yellow Cheddar Cheese.
- 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.
- Meanwhile, cook the macaroni according to package instructions, drain. Stir macaroni into the warm cheese sauce, and then pour the macaroni and cheese into greased baking dish. Top with reserved ½ cup of sharp cheddar cheese and parsley breadcrumbs, then bake for 15 minutes, or until topping is lightly brown and macaroni is heated through.
GLUTEN-FREE, LACTOSE-FREE BAKED MAC & CHEESE
Cabot Lactose Free Mac And Cheese Calories
By Cyndi Roberts, May 12, 2014
Prep Time: 15 minutes
Cook time: 30-35 minutes
Yield: 2 servings
Ingredients
2 cups Tinkyada brand brown rice penne pasta (gluten free pasta)
½ brick Cabot Vermont Sharp Cheddar cheese (shredded)
1 tsp celtic sea salt
Method
Boil and salt 2 quarts of filtered water. Add in 2 cups pasta and turn heat down to medium high. Boil for 12-14 minutes. While pasta is cooking, grate about 2 tablespoons of cheese in the bottom of your ovenware dishes and about ½ the brick into a medium mixing bowl. Preheat oven to 375 degrees.
Drain pasta, immediately add to bowl with cheese and mix together. Cheese should be soft and melt. Spoon equal amounts of the mac and cheese into each ovenware dish and grate a little more cheese on top. Put dishes in oven and bake for 30-35 minutes (depending on how browned you want it). Let sit for 3-5 minutes to cool and serve.
*Tinkyada pasta and Cabot Cheese are available locally (here in CT) at Stop & Shop, Whole Foods, Shop Rite and Price Chopper. You can also find the pasta on Amazon.
