Almost Lactose free Mac and Cheese
After a year and a half of going without, Esther coaxed me to come up with an edible version of her old favorite dish. Now that she can eat small portions of cultured dairy, the main challenge was to replace the white sauce. This version is not only delicious, but is also a more low fat and nutritious dish than the original.
My sister experimented and found that a satisfactory creamy sauce can be made by dicing up several potatoes, a large onion, a stalk of celery, and a couple carrots. Even a little cabbage or cauliflower could be thrown in…you just want to balance the flavors so that none are strong or predominant. Potatoes should be in the majority. Cover with water, add salt, and bring to a boil; turn down the heat and simmer till everything is very soft. Do not drain water off; pour the whole kettle-full into a food processor. Once this is pureed, it can replace white sauce or condensed cream soups in casseroles. I stick it in the freezer in cup containers to use as necessary.
To make classic Mac and Cheese, cook 3 cups gluten free pasta, rinse, drain, and put into baking dish. Add 1 1/2 cup of the creamed sauce, 1 cup shredded cheddar, 1 tsp. Frank’s Red Hot, salt and pepper to taste. Mix and sprinkle a little more cheese on top. Bake at 350 degrees for about 30 minutes, till bubbly. Very yummy!
