Lactose-Free(ish) Mac & Cheese
Never in my life did I ever think I’d need to be concerned about being “lactose-free”, but the universe has put my very lactose intolerant boyfriend in my life and now I am riddled with concerns of this moo moo sugar. Macaroni & cheese is a staple for any special (and even non-special) occasions… but especially the Christmas holidays. And I identify as an equal opportunity Mac & Cheese maker.
So here’s my recipe for a LACTOSE FREE Macaroni & Cheese (in the style of TikTok famous supastar, Tini).
DISCLAIMER: This recipe is NOT dairy free (but it can be). Anchor’s Zero-Lacto cheese does START OFF with dairy milk but the lactose is removed through science… I also use a tups of Anchor Butter, which is not lactose friendly at all (but doesn’t harm my boyfriend really). You can replace these items with true vegan cheese and plant based butter.
Recipe (serves 3-4)
Ingredients:
20oz Anchor Zero-Lacto Cheese (or your choice of vegan cheese)
1/2 lb pasta (I prefer cavatappi - and so does Tini - but I could only find penne in Kingston)
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp coarse salt
1/4 tsp black pepper
1.5 tbsp butter (or plant based butter)
1.5 tbsp all purpose flour
6 oz. evaporated oat milk (evaporated coconut milk will also work)
2/3 cup almond milk (or your choice of plant based milk)
4 tsp extra virgin olive oil
1/2 tbsp dijon mustard
Directions:
Preheat oven to 350°F.
Grate cheese into a large mixing bowl, and divide into 2.
Cook the pasta in salted water according to the package directions for al dente. Drain completely and set aside.
Combine garlic powder, smoked paprika, coarse salt and black pepper to make a seasoning mix in a small bowl and set aside.
Melt butter in a skillet, and add half of the seasoning mix and stir.
Add all purpose flour and immediately whisk for about 1-2 minutes, until bubbling.
Add the evaporated oat milk and whisk constantly.
Once it begins to thicken and bubble, add almond milk, extra virgin olive oil, the remaining half of the seasoning mix and the dijon mustard. Whisk until thickened.
Add half the shredded cheese into the skillet a handful at a time, and stir until completely melted.
Add the cooked pasta to the cheese sauce and stir to coat. If your pasta is not naturally making “cheese pulls” upon mixing, you may add more cheese by the handful.
Transfer half the pasta mixture into a 7x11-inch baking pan followed by sprinkling half of the remaining cheese on top.
Add the rest of the mac and cheese, then top with the remaining cheese.
Bake for 25-30 minutes, then broil for 1-2 minutes to get a golden brown top (broiling is optional).
Let sit for about 10-15 minutes before serving.
