Cracked Peppercorn Mac and Cheese with Lactose-Free Mozzarella

A creamy and comforting mac and cheese featuring lactose-free mozzarella, powdered cheddar, and a bold cracked peppercorn kick. Perfect for those who want a rich, dairy-sensitive twist on a classic favorite.

Steps

1. Cook the elbow macaroni in salted boiling water until al dente. Drain and set aside. 2. In a small saucepan, melt the butter over medium heat. 3. Whisk in the flour and cook for about 1 minute to form a roux. 4. Gradually add the milk, whisking constantly to prevent lumps. 5. Cook the sauce until it thickens, about 3-4 minutes. 6. Lower the heat and add the powdered cheddar, Kraft Singles slice, and shredded lactose-free mozzarella. Stir until all cheese is melted and smooth. 7. Season the cheese sauce with salt and freshly cracked black peppercorns. 8. Combine the cooked macaroni with the cheese sauce, stirring well to coat. 9. Serve hot with an extra sprinkle of cracked peppercorn on top if desired.

70g elbow macaroni 50g lactose-free mozzarella, shredded 15g powdered dry cheddar cheese 1 Kraft Singles lactose-free cheese slice 100ml milk (lactose-free if preferred) 1 tsp all-purpose flour 1 tsp butter or dairy-free alternative 1/2 tsp cracked black peppercorns, freshly ground Salt to taste