I’m a mac and cheese lover, but I am horribly lactose intolerant…boo! Sometimes I just suffer, other times I use Lactaid milk, but this week I changed things up. I’m sure I’m not the first person to try this, but I must share because I think it’s better this way!
Milk free rue is delightful! The SUPERSTAR of it is chicken broth!
-Cook your macaroni and drain
-In a medium sized pot melt 3Tbs butter (or whatever substitute you want)
-Add 1 1/4c Chicken broth
-Add 2Tbs flour to thicken and bring to low boil. Stir to prevent burning
-Start to slowly add cheese. I used 2c Monterey Jack and 1c Cheddar. Continue stirring to avoid burning.
-Season with a small amount of salt (if you used broth containing sodium) and pepper.
-After it’s all melted add it to the cooked pasta.
So, in our house mac and cheese does not qualify as a main dish unless there’s something else in there for protein. Today we went with cooked ham and avocado. I just cut them up into small pieces.
-Now start to layer! One layer Mac and cheese, next layer ham and avocado and repeat.
-Bake at 350 for about 25 minutes or until all melty and it starts bubbling.
Here it is finished! It’s delicious! Better without milk!
ps. starting my second week of insanity and I’m already seeing results!