Lactose-Free Mac & Cheese

Name: Lactose-Free Mac & Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 16 ounces dry penne, large elbows or shells; 8 tablespoons (1 stick) lactose free butter; ½ cup King Arthur Unbleached All-Purpose Flour; 4 cups hot 2% lactose free milk; 16 ounces Cabot Seriously Sharp Shredded Cheddar, or your favorite Cabot Cheddar, grated (about 4 cups); 1 cup Panko breadcrumbs

Servings

8

Prep Time

15 minutes

Cook Time

25 minutes

Ingredients

16 ounces dry penne, large elbows or shells
8 tablespoons (1 stick) lactose free butter
½ cup King Arthur Unbleached All-Purpose Flour
4 cups hot 2% lactose free milk
16 ounces Cabot Seriously Sharp Shredded Cheddar, or your favorite Cabot Cheddar, grated (about 4 cups)
1 cup Panko breadcrumbs

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Directions

COOK pasta until almost tender (al dente) in large pot of boiling salted water. Drain well, transfer to large bowl and set aside.
PREHEAT oven to 375ºF. Lightly grease 9-by-13-inch baking dish and set aside.
MELT butter in heavy-bottomed pot or saucepan over medium heat. Whisk in flour a little at a time until well blended. Continue stirring for a minute or two longer to lightly cook the flour.
WHISK in lactose free milk gradually and continue stirring until sauce is thickened. Add the shredded cheese and stir until melted and blended.
REDUCE heat to low and cook, stirring, for 3 to 4 minutes longer.
REMOVE sauce from heat. Add about half of sauce to reserved cooked pasta, mixing well. Add remaining sauce and mix again.
SPREAD mixture in buttered baking dish. Top with panko crumbs. Bake for 20 to 25 minutes or until hot and bubbly.