The first time I attempted a lactose-free macaroni and cheese, I used Cabot Vermont Sharp cheddar, which turned out to be rather mild. Here I used what was left of that Vermont Sharp, plus half a block of soy mozzarella I had lying around, and some more Cabot cheese, this time the Seriously Sharp cheddar. The resulting pasta dish was sharper and much more satisfactory. So why is this a low-lactose mac and cheese instead of a completely lactose-free one? Because I didn’t realize the soy mozzarella I purchased at Trader Joe’s had trace amounts of lactose in it until after I’d brought it home.

This is a roux-based mac and cheese recipe. Roux is a paste that is used to thicken sauces, in this case a cheese sauce. A roux is equal parts fat and flour, and here the fat can be either olive oil or margarine. If using margarine, you may 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 have 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 sugar added in order to avoid a sweet-tasting sauce.

Ingredients:

• 1/2 pound of elbow macaroni
• 3 tablespoons margarine or olive oil
• 3 tablespoons flour
• 1 1/2 to 2 cups of lactose-free milk
• 4 ounces Trader Joe’s Mozzarella Flavor Soy Cheese Alternative (nearly 1 cup diced fine)
• 1 ounce Cabot Vermont Sharp cheddar
• 4 ounces Cabot Seriously Sharp cheddar (about a cup diced fine)
• salt and pepper to taste

Directions:

1. Bring a pot of water to a boil on the stove. You can grate or cut up the cheeses while waiting for the water to boil. Add salt to the boiling water, then add pasta, and cook macaroni according to package directions. Drain well and set aside.
2. Melt margarine or heat olive oil in a pot on the stove. Sprinkle in the flour and stir constantly. Cover every speck of flour in the fat, and keep stirring until the flour taste cooks out.
3. Add the milk all at once. Stir constantly for 5-10 minutes, until the sauce thickens and bubbles.
4. Lower the heat, and add the cheeses. Stir to incorporate the cheeses into the sauce. Salt and pepper to taste. Turn the heat off and add the cooked pasta. Stir to combine evenly.