Can I substitute lactose-free milk for evaporated milk in Nigella's Mac And Cheese? I am lactose intolerant. Thanks.
Nigella's recipe for Macaroni Cheese (from NIGELLA EXPRESS) has a very easy cheese sauce that is made with a combination of evaporated milk, cheddar cheese and eggs. There is no need to make a cooked cheese sauce, the ingredients are mixed together and poured over the cooked and drained pasta before baking. Evaporated milk is an unsweetened milk that has been reduced by just over half (it has had 60% of the water removed) and is slightly thicker and richer than regular milk.
If you use regular lactose free milk instead it may result in a slightly thinner and less rich cheese sauce but it should be possible to use it as an alternative. The best option, if you have the time and inclination, is to simmer lactose-free milk until it has reduced by about half, and then use this reduced milk. If you are simmering milk to reduce it then you have to do it at a very gentle simmer and stir regularly, as milk can burn on the bottom of the saucepan very easily. You may like to try Nigella's Sweet Potato Macaroni Cheese as this recipe would work well with lactose-free milk. Please note also that although cheddar cheese should be suitable for most people who are lactose intolerant, please check if you are not sure.