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Lactose-Free Macaroni & Cheese

 Lactose-Free Macaroni & Cheese
“My family never gets tired of this recipe and can't seem to get enough of it, it's so good,” exclaims Pam Kaiser of Mansfield, Missouri. This is a very flavorful option for those who are lactose-intolerant.
3 ServingsPrep/Total Time: 30 min.


  • 1 cup uncooked elbow macaroni
  • 1/4 cup soy milk
  • 2 tablespoons crumbled soft tofu
  • 1/3 cup canola oil
  • 4 teaspoons nutritional yeast flakes, optional
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon ground turmeric
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon paprika
  • 2 teaspoons margarine


  • Cook macaroni according to package directions. Meanwhile, place soy
  • milk and tofu in a blender. While processing, gradually add oil in a
  • steady stream. Add the yeast flakes if desired, soy sauce, turmeric,
  • garlic salt and paprika; cover and process until smooth.
  • Drain macaroni; toss with sauce mixture. Transfer to a 3-cup baking
  • dish coated with cooking spray; dot with margarine. Bake, uncovered,
  • at 350° for 15-20 minutes or until heated through. Yield: 3
  • servings.
Nutritional Facts: 1 cup equals 354 calories, 29 g fat (2 g saturated fat), 0 cholesterol, 248 mg sodium, 20 g carbohydrate, 1 g fiber, 5 g protein.

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Lactose-Free Macaroni & Cheese (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.