No picture with this one- it was gone and blissfully resting in my belly before I could make it to the computer! As you may know, I am lactose intolerant and can no longer enjoy my old faves. This hasn't stopped me from trying to fake my way through certain baked goods and cheesy delights. Today I was making the boys some fish sticks and noodles when a very strong hankerin' for mac and cheese took over. I attempted a lactose-free version (once again) and was SO pleased with the results. Now I'm documenting the recipe so I can make it again.
1/2 lb rotini pasta
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 cube chicken bouillon
rice milk (maybe about 3 Tbsp...I didn't measure)
*Boil noodles according to package instructions.
*Meanwhile, melt butter and bouillon in small, heavy saucepan over medium low heat. When butter bubbles, whisk in flour and stir constantly for one minute.
* Slowly add tiny bits of rice milk, stirring the entire time. Also add a few tablespoons of the boiling pasta water to thin out the sauce. Keep adding the rice milk, constantly whisking, until a nice creamy sauce is formed. Remove from heat and add cooked pasta. Stir to coat. Devour!
*Options: I did sprinkle a little dash of black pepper and 2 Tbsp of yogurt cheese. You could also bake it at 350 degrees for 15 minutes until bubbly. This was so delicious!
