Low-Lactose Mac and Cheese


The first time I tried to make macaroni without lactose and cheese, I used the Cabot Vermont Sharp cheddar, which turned out to be quite mild. Here I used what was left of this Vermont Sharpe, plus a half block of soy mozzarella I'd been lying around, and a little more Cabot cheese, this time, "Seriously sharp cheddar." The resulting paste was sharper and much more satisfactory. Why then is this low lactose poppy and cheese instead of fully lactose? Because I did not realize that the soy mozzarella I bought in Trader Joe had traces of lactose in it until I brought it home.

This is a recipe for booze and rum based cheese. Roux is a paste used to thicken sauces, in this case cheese. And roux is equal parts of fat and flour, and here the fats can be either olive oil or margarine. If you use margarine, you can choose a version without dairy products.

When the milk is added to the rushes, it becomes part of a white sauce. I also prepared lactose-free milk from Lactaid and Stater Bros. I've heard of people using alternative milk such as soy and coconut in Mac and cheese. If you want to try this, try to get something that has no added sugar to avoid a sauce with a sweet taste.


  • 1/2 pounds of elbow macaroni

  • 3 tablespoons of margarine or olive oil

  • 3 tablespoons of flour

  • 1 1/2 to 2 cups of milk without lactose

  • 4 ounces Alternative to Mozzarella Soybean Trader Joe (almost 1 teaspoon)

  • 1 ounce Cabot Vermont Sharp Cheddar

  • 4 ounces Cabot Seriously sharp cheddar (for a cut cut cut)

  • salt and pepper to taste

Directions for use:

  1. Bring a pot of water to an inflammation of the stove. You can trim or cut the cheese while waiting for the water to boil. Add the salt in the boiling water, then add the pasta and prepare the pasta according to the instructions on the package. Drain well and leave aside.

  2. Melt the margarine or heat the olive oil in a pot on the stove. Sprinkle in the flour and stir continuously. Cover each small flour in the fat and continue stirring until the taste of the meal does not roast.

  3. Add the milk at once. Stir continuously for 5-10 minutes until the sauce thickens and the bubbles.

  4. Reduce the heat and add the siren. Stir to turn the cheese into the sauce. Salt and pepper to taste. Turn off the heat and add the cooked pasta. Mix to blend evenly.