This is all you need for baked gluten-free, lactose-free mac and cheese:
Preheat oven to 400 F (200 C). Grab a 9×13 baking dish, and lightly greased with vegan butter. (Do this only if you plan on baking your mac and cheese and not serving it as a stove top dish). In the same pot used to boil your pasta, melt vegan butter completely and then add in chickpea flour. No Sugar Means No Lactose. On every Nutrition Facts panel, you’ll find the amount of sugar in that food. If it says 0g, that means there’s no sugar, and no sugar in Cabot cheddar cheese means no lactose. To be sure our cheese is lactose-free, look for the Naturally Lactose-Free icon on the packaging of your favorite Cabot cheese. PREHEAT oven to 350°F. Lightly coat 2-quart baking dish with cooking spray. STIR together in a large bowl cooked macaroni, cheddar cheese, cottage cheese, sour cream, skim milk, egg, onion, 1½ teaspoons of butter, salt and pepper. Spoon mixture into baking dish. Whisk the olive oil and flour together in a saucepan until smooth, then warm over a medium heat until lightly golden and thickened slightly. Add the milk a splash at a time, whisking continually, until a smooth white sauce forms. Cook for 2 mins more until thick enough to coat the back of a spoon.
Since my husband and I went gluten free four years ago, we were in search of pasta that wasn’t mushy, gross and actually tasted like pasta. We struck gold when we found Tinkyada brand pasta*. There are many varieties and shapes to choose from. In our experience, it’s by far our favorite gluten free pasta without any fillers, preservatives, sugar, soy or corn. Since we lost one hundred forty pounds between us, pasta is a treat and not a staple in our diet. We like it mixed with veggies, swimming in homemade sauce or as the famous duo – mac and cheese.
The mac and cheese recipe was proving to be a problem, since we both have a lactose intolerance. We tried vegan and goat cheeses, but they just didn’t seem “real” enough for me and had a distinct taste that I just couldn’t stomach. That’s when my mother-in-law saved the day. She found that Cabot cheeses were naturally lactose and gluten free* and that’s the brand she uses in her delicious mac and cheese. We went and got a brick of the sharp cheddar, which is, by far, the best tasting cheese to use. We discovered that Cabot cheeses are also free from antibiotics and hormones; an added health bonus.
We came up with this super simple, healthy and delicious baked mac and cheese recipe to help us feel normal in our sometimes challenging gluten and lactose-free world. Create with love and presence, serve with steamed and lightly salted green beans and enjoy this blissful treat with your favorite person! Serves two.
GLUTEN-FREE, LACTOSE-FREE BAKED MAC & CHEESE
By Cyndi Roberts, May 12, 2014
Prep Time: 15 minutes
Cook time: 30-35 minutes
Yield: 2 servings
Ingredients
2 cups Tinkyada brand brown rice penne pasta (gluten free pasta)
½ brick Cabot Vermont Sharp Cheddar cheese (shredded)
1 tsp celtic sea salt
Method
Cabot Classic Cheddar Cheese
Boil and salt 2 quarts of filtered water. Add in 2 cups pasta and turn heat down to medium high. Boil for 12-14 minutes. While pasta is cooking, grate about 2 tablespoons of cheese in the bottom of your ovenware dishes and about ½ the brick into a medium mixing bowl. Preheat oven to 375 degrees.
Mac And Cheese With Velveeta
Drain pasta, immediately add to bowl with cheese and mix together. Cheese should be soft and melt. Spoon equal amounts of the mac and cheese into each ovenware dish and grate a little more cheese on top. Put dishes in oven and bake for 30-35 minutes (depending on how browned you want it). Let sit for 3-5 minutes to cool and serve.
*Tinkyada pasta and Cabot Cheese are available locally (here in CT) at Stop & Shop, Whole Foods, Shop Rite and Price Chopper. You can also find the pasta on Amazon.