My Polish husband’s great-grandmother’s lasagna recipe is called “American Lasagna” and is made with cottage cheese instead of ricotta – it’s SO good! If your recipe just calls for ricotta, you can use the LACTAID® cottage cheese in place of that.īut let’s get back to this MAC AND CHEESE. I also like to use the LACTAID® cottage cheese in lasagna. If somebody didn’t tell you, you really wouldn’t know. You just can’t mimic that comforting, creamy, cheesy goodness without the milk and cheese.Īlso, in case you’re wondering, there’s no difference in taste between LACTAID® and non- LACTAID® products. LACTAID® Milk is perfect in the lactose free macaroni and cheese. I don’t have to make dairy free macaroni and cheese, I can just make lactose free macaroni and cheese! Thanks to products like LACTAID®, I can still make some family favorites without having to fully convert them to be dairy free. Then last fall, we discovered that aged cheddar cheese is naturally lactose free.

We’ve tried all kinds of dairy free alternatives and have been less than impressed with results. However, there are times where there’s just no satisfying substitute for real dairy.Ĭlassic example – macaroni and cheese. Since then, she’s maintained a mostly dairy free diet. My daughter, Kelsey, is part of the one in five Americans diagnosed as lactose intolerant – she was diagnosed last summer. Lactose Free Macaroni and Cheese that’s made with real milk and cheese but is lactose free. It’s perfect to satisfy those comfort food cravings without messing with your stomach. This is a sponsored post and I was compensated by POPSUGAR to write it. I have received information and materials from JOHNSON & JOHNSON CONSUMER, Inc., McNeil Nutritionals, LLC Subsidiary the makers of LACTAID®. It’s an easy way to get extra vegetables into your diet.

Options: Add 8-16 ounces of frozen vegetables while cooking the noodles.

Allow the noodles and sauce to sit for 5-10 minutes before serving, the noodles will finish cooking in the hot sauce and absorb some of the sauce.

Remove sauce from heat and stir in noodles.

Stir in mustard and slowly add cheese, stirring continually until melted.

Cook sauce over low heat until thickened.

As you first add milk the sauce will stream and will be very thick (like mashed potatoes) but it will slowly get thinner and smoother as you add more milk and continue to whisk. Whisk constantly to make sure the sauce does not get lumpy.

Add milk very slowly while whisking butter/flour mixture.

Continue to stir and cook the butter and flour until it becomes fragrant, but does not brown.

Melt butter in a large saucepan over medium heat, add flour to butter while continually stirring.

Cook pasta according to package directions until slightly hard (a little harder than al dente), drain and set aside.

Boxed mac and cheese without milk