March 5, 2020
MACARONI AND CHEEZE for the LACTOSE INTOLERANT
Make it gluten and lactose-free
This can be made with regular macaroni as well as cheese
My honey peter is genera
Today he decided that
So what else but mac ‘n cheese with green peas!
We prefer the macaroni to be soft before the sauce is added.
Gluten-free macaroni - 1 box cooked
Cheeze sauce - 1 package
Green peas - frozen about 1 c
Kosher salt - 1 T
Allepo pepper - 2 t (optional, or crushed red pepper)
Ketchup - 2 T or so to serve with
If you are not lactose intolerant add some cubed Velveeta which melts so well and you have quick mac ‘n cheese.
Let us cook:
Get everything you need measured out and set aside before you turn on your stove.
Cook the pasta: for this preparation, I use my 10” skillet which has 2” plus high sides. Boil about a quart of water in the skillet, add 1 T salt and the macaroni, stir, (the water should be about ½ to ¾ inches above the macaroni.) Add more water as needed. Bring to a boil, stir, cover, turn the heat to low and set a timer for 9 minutes. After 5 minutes uncover and stir the macaroni again.
When the 9 minutes are over, uncover the skillet, by now there should be only about ¼” of water left in the bottom of the skillet. If there is more use a turkey baster or a spoon to remove the extra water.
Squish the sauce package well, then cut a corner off and squeeze out all the sauce you can onto the macaroni and stir well so all the elbows are covered in cheese sauce. Add the peas straight from the freezer into the skillet and about ½ the Aleppo pepper and stir well. Then sprinkle the rest of the pepper on top.
Aleppo pepper adds a tiny bite as well as color to the mac ‘n cheeze.
*Increase the amount of frozen peas and the Aleppo pepper to your taste.
Serve with ketchup (optional) on the mac ‘n cheeze and a salad on the side.
Enjoy!