One Pan Mac and Cheese (Lactose Intolerance-Friendly)
Ingredients
- 2 cups dry macaroni, ridged noodles are best
- 2 teaspoons salt, for cooking noodles
- 2 tablespoons butter, clarified or ghee
- 2 cups lactose-free whole milk
- 2 eggs
- 1 1/2 cups cheese, shredded sharp white cheddar
- 1 cup cheese, shredded Parmesan
- salt and fresh-cracked pepper
Nutrition Information
Serving size: 9.66 ounces
Calories: 630
Carbohydrate: 47g (16%)
Protein: 34g (68%)
Total Fat: 34g (52%)
Saturated Fat: 19g (95%)
Trans Fat: 0g
Cholesterol: 175mg (58%)
Sodium: 1880mg (78%)
Dietary Fiber: 2g (8%)
Calcium: 80%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Add water and salt to 3-quart sauce pan; cook noodles, per box directions. Drain and add noodles back to pan.
Measure out milk into a large measuring cup. Add eggs and whisk.
Toss noodles with clarified butter, turn heat up to medium, pour in milk-egg mixture. Add cheese and stir until cheese melts. Bring to a low boil for about 3 minutes; sauce will thicken and become creamy. Add fresh ground pepper and salt per your taste.
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