Gluten Free and Lactose Free Macaroni and Cheese

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Macaroni and Cheese
Gluten-free and Lactose-free Macaroni and Cheese

Tasty homemade macaroni and cheese that is both gluten-free and lactose-free is indeed possible! Gluten-free pasta has come a long way in its quality and I find the variety of lactose-free products is now reasonably extensive. I have created this recipe for Gluten-free and Lactose-free Macaroni and Cheese specifically to accommodate diets where both gluten and lactose intolerance are issues.

If you do not have either gluten or lactose dietary restrictions, you may enjoy my regular Mac ‘n Cheese recipe that can be found here.

As those of you who are regular followers of my blog will have heard me say many times before, good flavored dishes come about when layers of flavor are added and that is very true of this gluten-free and lactose-free macaroni and cheese.

I recommend using sharp/old cheddar cheese for this recipe as it gives more flavor intensity than do milder cheeses. The addition of  sour cream and cream cheese contributes both flavor and wonderful creamy texture. I often buy cream cheese and cut it into one tablespoon measures and freeze it in airtight bags or containers so I have pre-measured amounts ready for recipes like this one that do not require a whole block of cream cheese.

Macaroni and Cheese
Gluten-free and Lactose-free Macaroni and Cheese

The sauce is what makes this dish so I do not recommend the use of fat-reduced milk for this recipe. The goal is to have a lovely rich and creamy sauce.

Macaroni and Cheese
Gluten-free and Lactose-free Macaroni and Cheese

Cook the macaroni according to the package directions but I do suggest undercooking it by 1-2 minutes from what the package directions indicate for al dente state. This is because I find gluten-free pasta sometimes tends to be somewhat more fragile than its wheat-based counterpart and it performs differently, especially when other ingredients (in particular, liquids) are added. This means that overcooking the pasta and then putting it in the oven with the cheese sauce may cause it to break down, lose its shape, and potentially become somewhat mushy. Slightly undercooking the pasta helps to prevent this, especially if the intent is to place the macaroni and cheese in the oven for a few minutes before serving. The pasta should retain its macaroni shape and there should be a slight “bite” or “chew” to it.

This macaroni and cheese can be made and eaten straight away without putting it in the oven. This will keep the sauce really creamy. Alternatively, it can be placed under the broiler for about a minute or so to brown the top. Of course, it can be placed in a casserole (or individual single serving oven-safe baking dishes) and baked in the oven for just a few minutes, until the cheese is bubbling. Use care not to overbake the macaroni and cheese as it can dry out the sauce and break down the macaroni.

Macaroni and Cheese is an old comfort food favorite. It is a great dish all on its own with nothing more than fresh-from-the-oven homemade biscuits or rolls.  It, however, also makes a great side dish to many sandwiches, including my recipe for Ham Salad Sandwich.

Ham Salad Sandwich
Ham Salad Sandwich with a side of Mac ‘n Cheese

 

A word of caution …..

To the best of my knowledge, the ingredients called for in this recipe are gluten-free and lactose-free. However, your health is your responsibility and you should always read the labels and confirm the gluten-free/lactose-free status of each ingredient yourself to ensure your own comfort level. Even if I have not specifically stated “gluten-free” and/or “lactose free” in front of every single ingredient, it is understood that the intent is that each ingredient is to be gluten-free and lactose-free if used in this recipe.

I am not a medical professional and have no medical training. The recipes on my website are based on my own experiences along with information obtained through my own research. Use of this recipe, as well as any others, from my food blog are at the user’s own sole risk. If you are not comfortable with the recipe, or are uncertain of the gluten-free or lactose-free status of any of the ingredients called for in the recipe, please do not use the recipe.

Macaroni and Cheese
Gluten-free and Lactose-free Macaroni and Cheese

Gluten-free and Lactose-free Macaroni and Cheese

Ingredients:

1 2/3 cups gluten-free macaroni [apx. 7 oz] (measured uncooked)

3 tbsp lactose-free butter
2 tbsp gluten-free one-to-one baking flour
2 tsp gluten-free cornstarch
2 cups lactose-free whole milk
¼ tsp fine sea salt
¼ tsp dry mustard
1/8 tsp paprika
Pinch white pepper
Pinch nutmeg
Pinch cayenne

Olive oil (for drizzling cooked macaroni)

2 cups lactose-free sharp/old cheddar cheese (shredded)
2 tbsp lactose-free sour cream
3 tbsp lactose-free cream cheese or creamy cheese spread
3 tbsp lactose-free mozzarella cheese (shredded), or other lactose-free melting cheese of choice

[NOTE: Be sure to read the “Word of Caution” note above in the post’s text with respect to ensuring all ingredients are gluten-free and lactose-free]

Method:

Grease 2-quart casserole or individual serving size oven-safe baking dishes of desired size. Preheat oven to 325°F.

Cook pasta according to package directions, but undercook it by 1½ – 2 minutes less than package directions indicate for pasta’s al dente state.

While pasta is cooking, melt butter in separate saucepan over medium heat. Combine flour and cornstarch and whisk into butter until mixture starts bubbling, approximately less than 1 minute. Gradually whisk in the milk and cook, stirring constantly, until mixture is heated, smooth, and starts to thicken. Add the shredded cheese(s), sour cream, and cream cheese. Stir until cheeses are melted and ingredients fully blended. Reduce heat to medium-low and season with the sea salt, pepper, dry mustard, paprika, nutmeg, and cayenne. Stirring constantly, cook mixture for approximately one minute longer. Remove from heat and set aside.

Drain cooked macaroni, reserving about 3 tablespoons of the cooking water. Return drained macaroni to the pot or a large bowl and drizzle lightly with olive oil to keep the pasta from sticking together. Toss gently to coat. Pour cheese sauce over macaroni and stir gently. If mixture is a bit drier than, or not as fluid as desired (different brands of pasta can absorb liquids differently), add liquid reserved from the macaroni cooking, adding the extra liquid only one tablespoon at a time, and adding only enough for the desired consistency (pasta may take some, but not all, of the liquid or none at all). Stir gently.

Transfer mixture to prepared baking dish or, alternatively, divide mixture equally between individual greased oven-safe ramekins or other single-serving baking dishes of desired size. Bake for 15-18 minutes (slightly less for individual baking dishes), or just until cheese starts to bubble around the edges of the casserole dish. Do not overbake. Serve immediately.

Yield: Apx. 4-5 servings

Note: For a really creamy macaroni and cheese, skip the oven baking and serve as soon as the cheese sauce is incorporated with the pasta. Alternatively, the macaroni and cheese can, if desired, be placed under broiler for a minute or so to brown the top.

Gluten-free and Lactose-free Macaroni and Cheese

This gluten-free and lactose-free Macaroni and Cheese is flavorful and delicious with its rich, creamy, and cheese-filled sauce. A family favorite for sure.
Course Pasta
Cuisine Canadian
Keyword cheese, macaroni, macaroni and cheese, pasta
Servings 4
My Island Bistro Kitchen Barbara99

Ingredients

  • 1 2/3 cups gluten-free macaroni [apx. 7 oz] (measured uncooked)
  • 3 tbsp lactose-free butter
  • 2 tbsp gluten-free one-to-one baking flour
  • 2 tsp gluten-free cornstarch
  • 2 cups lactose-free whole milk
  • ¼ tsp fine sea salt
  • ¼ tsp dry mustard
  • 1/8 tsp paprika
  • Pinch white pepper
  • Pinch nutmeg
  • Pinch cayenne
  • Olive oil (for drizzling cooked macaroni)
  • 2 cups lactose-free sharp/old cheddar cheese (shredded)
  • 2 tbsp lactose-free sour cream
  • 3 tbsp lactose-free cream cheese or creamy cheese spread
  • 3 tbsp lactose-free mozzarella cheese (shredded), or other lactose-free melting cheese of choice
  • [NOTE: Be sure to read the “Word of Caution” note below with respect to ensuring all ingredients are gluten-free and lactose-free]

Instructions

  1. Grease 2-quart casserole or individual serving size oven-safe baking dishes of desired size. Preheat oven to 325°F.
  2. Cook pasta according to package directions, but undercook it by 1½ - 2 minutes less than package directions indicate for pasta’s al dente state.
  3. While pasta is cooking, melt butter in separate saucepan over medium heat. Combine flour and cornstarch and whisk into butter until mixture starts bubbling, approximately less than 1 minute. Gradually whisk in the milk and cook, stirring constantly, until mixture is heated, smooth, and starts to thicken. Add the shredded cheese(s), sour cream, and cream cheese. Stir until cheeses are melted and ingredients fully blended. Reduce heat to medium-low and season with the sea salt, pepper, dry mustard, paprika, nutmeg, and cayenne. Stirring constantly, cook mixture for approximately one minute longer. Remove from heat and set aside.

  4. Drain cooked macaroni, reserving about 3 tablespoons of the cooking water. Return drained macaroni to the pot or a large bowl and drizzle lightly with olive oil to keep the pasta from sticking together. Toss gently to coat. Pour cheese sauce over macaroni and stir gently. If mixture is a bit drier than, or not as fluid as desired (different brands of pasta can absorb liquids differently), add liquid reserved from the macaroni cooking, adding the extra liquid only one tablespoon at a time, and adding only enough for the desired consistency (pasta may take some, but not all, of the liquid or none at all). Stir gently. Transfer mixture to prepared baking dish or, alternatively, divide mixture equally between individual greased oven-safe ramekins or other single-serving baking dishes of desired size. Bake for 15-18 minutes (slightly less for individual baking dishes), or just until cheese starts to bubble around the edges of the casserole dish. Do not overbake. Serve immediately.

Recipe Notes

Yield: Apx. 4-5 servings

 

Note 1: For a really creamy macaroni and cheese, skip the oven baking and serve as soon as the cheese sauce is incorporated with the pasta. Alternatively, the macaroni and cheese can, if desired, be placed under broiler for a minute or so to brown the top.

 

Note 2: A word of caution …..

To the best of my knowledge, the ingredients called for in this recipe are gluten free and lactose-free. However, your health is your responsibility and you should always read the labels and confirm the gluten-free/lactose-free status of each ingredient yourself to ensure your own comfort level. Even if I have not specifically stated “gluten-free” and/or “lactose free” in front of every single ingredient, it is understood that the intent is that each ingredient is to be gluten-free and lactose-free if used in this recipe.

I am not a medical professional and have no medical training. The recipes on my website are based on my own experiences along with information obtained through my own research. Use of this recipe, as well as any others, from my food blog are at the user’s own sole risk. If you are not comfortable with the recipe, or are uncertain of the gluten-free or lactose-free status of any of the ingredients called for in the recipe, please do not use the recipe.

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Macaroni and Cheese
Gluten-free and Lactose-free Macaroni and Cheese
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