I
have very recently discovered that I am lactose intolerant. There I said it.
The girl who would never give up cheese for Lent; the girl whose desert island
food is New Jersey Boardwalk pizza (with Knorr’s vegetable, spinach dip a close
second). I have probably been in denial for more than a year but finally have
seen this to be not the end of the world. Last weekend I made a modified Mac
& Cheese recipe accommodating my intolerance & let me tell you, it was
best I’ve ever made. I used a super sharp cheddar cheese & extra seasonings
to accommodate for what I thought would be lack of flavor. I definitely
stumbled onto something. Even the Teenage Tester, reluctant at first, loved it.
So here is the recipe. You can always substitute your milk for the Lactaid here
in the recipe. I used Cracker Barrel cheese. They print right on the label the
grams of lactose. This sharp has 0g & the yellow & white variety is
visually perfect & delicious!
2
cups uncooked elbows (or small shells)
¼
cup butter or margarine (has some lactose, but not much)
¼
cup flour
2-1/2
cups Lactaid milk (I used fat free)
8-oz
cubed/sliced Cracker Barrel marbled sharp cheddar
1
teaspoon ground mustard
¼
teaspoon pepper
½
teaspoon salt
1
teaspoon bread crumbs
Cook
macaroni according to directions. Meanwhile, bring milk, flour & butter to
a slow boil. Whisk in seasonings & cheese until it melts completely. Drain
macaroni & combine in cheese mixture. Pour into 2 quart baking dish sprayed
with a non-stick. Top with breadcrumbs. Bake at 350 degrees for 30 minutes.
Delish!
This
can easily be reheated in the microwave at 50% power to avoid the butter
separating. Check out the Cracker Barrel link below for ideas on pairing cheeses
with foods & wines.
No comments:
Post a Comment