This delicious baked macaroni and cheese recipe is so easy to double, and it's made using lactose-free ingredients! Serve it for supper and keep a spare in the freezer for busy weeknights!
¼-½tspsaltto taste (depending on saltiness of cheese)
500ggrated cheeselactose-free
freshly ground black pepperto taste
½cupbread crumbs
Instructions
Preheat oven to 350°F. Grease a standard 9"x13" casserole dish.
Bring a large pot of salted water to a boil. Stir in macaroni and cook until al dente. Drain, rinse under cold water and set aside.
Meanwhile, melt 2 tbsp of butter in a large wok or saucepan over medium heat. Add the flour and stir until smooth.
On low heat, stir in 1 cup of milk, then the onion. Keep stirring until the milk is well integrated to the mixture, then repeat with the second cup of milk.
Add bay leaves, ground black pepper and salt. Simmer for about 15 minutes, stirring regularly.
Remove the bay leaves, then stir in the cooked macaroni and 2/3 of the cheese. Season with salt and freshly ground black pepper to taste.
In a small frying pan, melt 2 tbsp of butter on medium heat. Add bread crumbs and cook, stirring constantly, until browned. Remove from heat immediately to prevent the bread crumbs from burning.
Pour mixture into the greased casserole dish and even out the surface using a wooden spoon. Sprinkle with the remaining cheese, then top with the toasted bread crumbs.
Cover with aluminium foil and bake for about 20 minutes. Remove the foil and broil for a few minutes, watching carefully, until the cheese is golden.
Remove from oven and let sit a few minutes before serving.