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 below with respect to ensuring all ingredients are gluten-free and lactose-free]
Instructions
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Grease 2-quart casserole or individual serving size oven-safe baking dishes of desired size. Preheat oven to 325°F.
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Cook pasta according to package directions, but undercook it by 1½ - 2 minutes less than package directions indicate for pasta’s al dente state.
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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.
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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.
[Copyright My Island Bistro Kitchen]