Pizza and pasta, potatoes and pastry. Why do they all start in a “P” ? Let’s not forget cheese, maybe donuts and cake!
All these are generally, now a days, not on the top of the “you may eat as much of this as you want” list. (That’s a pity)
Lactose intolerance, gluten free me and all the other food problems we sit with because of overtly processed food is actually such a downer!
I’m lactose intolerant. My favorite thing in the entire world is cheese sauce!! On toast, grilled, all over pasta, and over chicken, all over anything. But alas, I cannot and shouldn’t be putting cheese or milk or cream anywhere near my face!
Luckily I can get my hands on lactose free yoghurt, I also eat Parmesan, as its a hard cheese and less processed and I try to only eat pizza like once a month!
Ok….I’m rambling…I found a recipe by Melinda Novak, she has a blog at www.cookingalamel.com, for a Creamy Greek Yoghurt Mac and cheese.
I’ve tweaked the recipe a bit to suit me.
2 cups of macaroni – gluten free or not (raw)
1 cup of mature cheddar (grated)
1/2 cup of Parmesan (grated)
1/2 cup of lactose free yogurt or Greek yoghurt
1 garlic clove finely chopped
Salt and pepper to taste
Cook the pasta until al dente.
Before you strain your pasta, remove 1 cup of the water, and keep to one side.
In the same pot that you’ve cooked the pasta, add the garlic and stir about to release the oils and to start cooking it.
Pop the pasta back into the pot, with half a cup of the water. Add the cheese and stir until it melts.
Pour in the yogurt while you continue to stir the pasta. Season with salt and pepper.
If it starts getting toooo thick, pop in the remaining water.
You are faced with an extremely creamy and cheesy Mac’n Cheese…which is slightly healthier than the white sauce based alternate!