What to do if you’re lactose intolerant and wishing for some comfort food after a dreary Monday workday. Well, here’s the answer… a quick lactose free mac & cheese. My friend Judy perfected this simple, quick, and care-free recipe.
2 small packages veggie sliced cheddar cheese
1 lbs macaroni shells
1 stick non-dairy margarine
1 can condensed tomato soup
Begin by cooking the macaroni shells until al dente. As the macaroni cooks, combine the margarine, soup, and cheese together in a medium sauce pot and heat over medium heat until the cheese and margarine have melted. Stir frequently to prevent burning. Once the cheese and margarine have completely melted and all the ingredients are thoroughly mixed together, pour over the cooked macaroni in an oven proof casserole pan. Bake for an hour at 350 degrees.