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.
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.