Creamy, dreamy, ultra-rich, and cheesy, my Lactose-Free Mac and Cheese has all the flavor of your childhood favorite *without* any of the unpleasant side effects.
Boil the macaroni in a large saucepan in heavily salted water according to the package instructions. Drain the macaroni and set aside.
Return the saucepan to medium-low heat. Melt the vegan butter in the pan. Whisk the flour into the butter and cook over the medium-low heat for 1-2 minutes, or until no longer foaming.
Whisk the milk, cheddar cheese, nutritional yeast, spices, and salt into the butter and flour base. Whisk and cook over medium-heat for 1-2 minutes or until smooth and creamy. Turn the heat down to low.
Stir the cooked macaroni into the cheese sauce until heated through. Serve hot!
Notes
Leftover mac and cheese keeps covered in an airtight container in the refrigerator for up to 4-5 days. It can also be frozen in a freezer-safe container for up to 3 months. For best results, defrost the mac and cheese in the refrigerator for 6-12 hours before reheating it on medium-high heat in 2-4 minute intervals.
To make this mac and cheese gluten-free, use 1-to-1 gluten-free flour and rice pasta (or another gluten-free pasta) in place of the all-purpose flour and traditional wheat noodles.
To make this recipe dairy-free and vegan, swap in your favorite unsweetened plant-based milk for the lactose-free milk.
Nutrition
Serving: 1/6 of the recipeCalories: 340kcalCarbohydrates: 24gProtein: 13gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 16gTrans Fat: 1gCholesterol: 12mgSodium: 238mgFiber: 3gSugar: 6g
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