Creamy Lactose-Free Mac & Cheese
The one everyone says they miss most. This version is every bit as gooey and comforting — using lactose-free milk and aged cheddar (which is naturally low in lactose), so you get the whole bowl without the aftermath.
Aged cheddar loses most of its lactose during maturing, and lactose-free milk does the rest of the heavy lifting. You keep all the creaminess — your gut just doesn’t get the memo.
What you'll need
- 300g macaroni (or any short pasta)
- 40g butter low lactose
- 3 tbsp plain flour
- 600ml lactose-free milk (Zymil / Liddells) lactose-free
- 200g aged cheddar, grated low lactose
- 40g parmesan, grated no lactose
- 1 tsp Dijon mustard
- to taste salt, pepper, pinch of nutmeg
How to make it
Cook the pasta. Boil the macaroni in well-salted water until just shy of al dente — it'll finish cooking in the sauce. Drain and set aside.
Start the roux. Melt the butter in a large saucepan over medium heat, then whisk in the flour. Cook for about a minute until it smells nutty.
Build the sauce. Slowly pour in the lactose-free milk, whisking constantly so it stays smooth. Keep going until it thickens enough to coat the back of a spoon — about 4–5 minutes.
Add the cheese. Off the heat, stir through the cheddar, parmesan and Dijon until glossy and melted. Season with salt, pepper and a whisper of nutmeg.
Bring it together. Fold the pasta through the sauce. Serve as-is for creamy stovetop mac, or tip into a dish, scatter extra cheddar and grill until golden.
Little tips that help
- Aged cheddar (12+ months) has the least lactose — the sharper, the safer.
- Very sensitive? A lactase tablet with your first bite covers the trace amounts.
- Lactose-free milk browns a touch faster, so keep an eye when grilling.