Who doesn't love creamy, cheesy mac and cheese? It's the ultimate warming comfort food made with Cabot's naturally lactose free* cheeses and lactose free milk. Perfect for weeknight dinners or for a weekend potluck - your family and friends will love it.
*We want you to feel confident about enjoying our award-winning cheddar. When we use the terms 'lactose free' or '0g of lactose per serving', it is because Cabot Cheddars, Monterey Jack, Colby Jack, and Muenster cheeses contain very-little-to-no lactose per serving (less than 0.1 grams per 1oz serving).
For reference:
1 - 8oz glass of milk has 12-13 grams of lactose
3/4 cup Greek yogurt has 4 grams of lactose
2/3 cup of Ice Cream has 4-5 grams of lactose
1 oz Cabot Cheddar has LESS than 0.1 grams of lactose
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.
