Gluten-free macaroni and cheese made with real milk and cheese but lactose-free. Comfort food that won’t upset a sensitive stomach.
I received information and materials from Johnson & Johnson Consumer, Inc., McNeil Nutritionals, LLC, makers of LACTAID®. Opinions are my own. This post was sponsored and I was compensated by POPSUGAR to write it.
Gluten Free Macaroni and Cheese (lactose free)
My daughter Kelsey was diagnosed lactose intolerant last summer and largely avoids dairy now. Still, sometimes nothing replaces the flavor and texture of real milk and cheese. That’s why I developed this gluten-free, lactose-free macaroni and cheese: it uses lactose-free milk and naturally lactose-free aged cheddar so you can enjoy classic comfort food without stomach trouble.
How to make this gluten free mac and cheese lactose free
The solution was simple: instead of forcing dairy-free substitutes, use lactose-free dairy. Aged cheddar is naturally very low in lactose, and lactose-free milk products like LACTAID® let you make a creamy sauce that tastes like traditional mac and cheese. The result is rich, smooth, and familiar—without the digestive issues.
In our family I also use lactose-free cottage cheese in dishes like lasagna. If a recipe calls for ricotta, lactose-free cottage cheese can be an excellent substitute that keeps traditional flavor intact.
Best way to cook gluten free macaroni and cheese
I prefer baking mac and cheese—the edges crisp up and you get a mix of textures: crunchy topping, creamy sauce, and tender pasta. For me a perfect bite includes a crispy edge, a creamy center, and a little crunchy topping. This version delivers that combination while staying gluten- and lactose-free.
This dish pairs well with simple mains like meatloaf or a green salad, and it’s a family-friendly crowd-pleaser.
Enjoy!
Be sure to follow me on Instagram and tag your creations — I love seeing what you make!
Lactose Free Macaroni and Cheese
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Ingredients
- 8 oz. gluten free macaroni
- 1/4 C ghee or dairy free butter
- 1/4 C gluten free all-purpose flour
- 2 C LACTAID® milk
- 1/2 tsp fine sea salt
- 1/4 tsp fresh ground black pepper
- 2 C cheddar cheese*
- 1/2 C gluten free bread crumbs
- 2 Tbsp ghee or dairy free butter, melted
Instructions
- Preheat oven to 350°F and spray a 2-quart baking dish with non-stick spray.
- Cook the macaroni according to package directions for al dente (you can cook it a minute less). Drain and set aside.
- In the empty pasta pot, heat 1/4 cup ghee or dairy-free butter over medium. Whisk in the gluten-free flour and cook 1 minute. Add salt. Slowly whisk in the LACTAID® milk.
- Heat, whisking almost constantly, until the mixture comes to a simmer. Continue to simmer until the sauce thickens, about 5–10 minutes. It’s ready when it coats the back of a spoon and holds a line when you draw your finger through it.
- Remove from heat and stir in the cheddar until fully melted. Add the cooked macaroni and mix until fully coated.
- Transfer the macaroni to the prepared baking dish. In a small bowl, combine the breadcrumbs and 2 tablespoons melted ghee; stir to coat. Sprinkle evenly over the macaroni.
- Bake at 350°F for 20 minutes until the top is browned and the cheese sauce is bubbling. Serve hot.
Notes
*Real aged cheddar is naturally very low in lactose. Choose a good-quality cheddar labeled 0g lactose per serving if you need to be certain.
This recipe calls for ghee or dairy-free butter; ghee is naturally lactose-free and is my preferred choice here.
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Nutrition Information
| Calories: 328 kcal
| Carbohydrates: 38 g
| Protein: 13 g
| Fat: 14 g
Disclaimers
As an Amazon Associate and participant in other affiliate programs, I may earn from qualifying purchases. Nutrition facts are estimates; consult a professional for specific dietary needs.
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