Mac and cheese (lactose free)

Ingredients

• 700 tbsp Milk, low fat, lactose free
• 450 g Whole-wheat macaroni
• 40 g Unsalted butter, lactose free
• 1 1/2 tbsp All purpose flour
• 120 g Parmesan, grated
• 120 g Cashews
• 1 1/2 tbsp Nutritional yeast
• 2 tbsp Water
• 100 g Bread crumbs

Method

1. Soak cashews in water for at least 30 minutes.
2. Preheat oven to 180°C.
3. Place cashews, water, and yeast in food processor and pulse until creamy.
4. Cook elbow macaroni according to package instructions.
5. Melt 28g butter in sauce pan and whisk in flour.
6. Slowly add milk, whisking constantly.
7. Stir in cashew, cheese, and parmesan.
8. Cook over low heat for 3-5 minutes.
9. Place macaroni in baking dish and pour over prepared cheese mix.
10. Melt remaining butter in non-stick skillet and add breadcrumbs; cook for 2-3 minutes, stirring often.
11. Sprinkle macaroni with breadcrumbs and bake in the oven for 30 minutes.
12. Serve while still hot.