Make-Ahead, Homemade Mac and Cheese (lowfat, lactose-free)
Recipe type: Dairy main course or side dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 as a main
I adapted the recipe from Homeroom restaurant and found the recipe on
  • 1 pound elbow macaroni pasta
  • ½ cup olive oil
  • ½ cup white whole wheat flour
  • 4 cups lactose-free lowfat milk
  • 6 ounces extra sharp aged white cheddar (shredded, about 2 cups lightly packed)
  • 6 ounces mild, aged, lowfat white cheese (shredded, about 2 cups lightly packed)
  • ½ teaspoon freshly ground nutmeg
  • About 2 teaspoons kosher salt (to taste depending on saltiness of cheese and preference)
  • Several grinds freshly cracked black pepper
  1. Cook the noodles in a large pot of boiling salted water. Slightly undercook the noodles until they are al dente, meaning that the pasta is tender but still firm to the bite. Drain noodles in a colander, and then run noodles under cold water to halt the cooking. Drain well, and set aside.
  2. Meanwhile, make the sauce. In a medium-sized pot, add the oil and flour, and heat over medium high heat. Whisk until the flour is incorporated, and cook for a few minutes. Gradually add in the milk and whisk until the sauce is smooth and thickens up, about 5 minutes. Turn flame to low, and stir in the shredded cheese. Add nutmeg, salt, and pepper. Taste and adjust seasonings.
  3. To make ahead, put the noodles in a large casserole, and pour the sauce over the noodles. Gently, fold the noodles over to coat the noodles in sauce. The dish will be extra saucy now, but will be just right when re-heated.
  4. Let dish cool, then cover and refrigerate.
  5. When ready to serve, preheat the oven to 375 degrees farhrenheit. Heat the mac and cheese covered for about 30 minutes or until dish is warm, then serve.
If serving immediately, make the following adjustments:
- Do not run cold water over the cooked pasta.
- Use about ⅔ to ¾ of the sauce.
- No need to reheat in a casserole.
Recipe by Danas Table at