Tom Aikens' recipe for lactose free Mac and Cheese With Spinach

Published Saturday, Oct 4 2014, 11:40 BST  |  By  |  Add comment
Good old mac and cheese is a classic dish that we just can't resist, so we just had to share this recipe, which includes a helping of nutritious spinach.

Packed with flavour, this comforting pasta and cheese combo will go down well with the entire family. It's courtesy of celeb chef Tom Aikens and is even lactose free - result!

Mac and cheese with spinach by Tom Aikens

© Lactofree


  • For the cheese sauce:
  • 800ml Lactofree whole (Hot)
  • 100g Lactofree mature Cheddar cheese
  • 65g flour
  • 55g Lactofree spreadable
  • 25g Dijon mustard
  • 6g thyme sprigs
  • 1g ground black pepper
  • 2 cloves of garlic (split)
  • 2 bay leaves
  • Pinch of nutmeg (grated)
  • Pinch of sea salt
  • For the macaroni:
  • 200g raw spinach
  • 70 – 100g pasta
  • Pinch of salt
  • 30g Lactofree mature cheddar cheese (grated)
  • 30ml olive oil


1 Start with the cheese sauce. Place the milk into a pan with the garlic cloves, bay leaves, thyme, and a pinch of grated nutmeg and bring to a simmer. Leave this to infuse for 10 minutes.

2 Meanwhile, melt the spreadable in a pan on a low heat then add the flour and cook out for 5 minutes stirring regularly.

3 Pour the milk little by little into the flour and spreadable mix, stirring all the time. Have the heat on low so it’s not too hot as it could burn on the bottom of the pan. Add a pinch of salt and pepper and bring to a slow simmer for 2-3 minutes at a slow temperature stirring all the time so it will not catch or burn, then add the mustard and cheese.

4 Turn the heat off and pass this through a fine sieve and into a large glass bowl covered with cling film to keep it hot.

5 Next cook the spinach. Bring a pan of 4 litres of water to the boil adding a pinch of salt to it.

6 Add the spinach and cook for 10 seconds, drain instantly in a colander and refresh instantly in cold running water leaving to cool for 5 minutes, then drain well for 5 minutes so all the excess water is drained out - squeeze any excess water out with your hands.

7 To cook the macaroni pasta pre-heat oven to 200C.

8 Allow between 70-100g raw pasta per portion. Bring a pan of 4 litres of water to the boil adding a pinch of salt to it and the olive oil.

9 Add the pasta, bringing the pan down to a simmer and cook the pasta for 8-10 minutes until al dente.

10 Drain the pasta in a colander for a few minutes to shake all the excess water out. This is important otherwise it will water the sauce down.

11 Place the pasta into the sauce and mix well, then add the spinach and spoon it straight into an oven proof baking dish. Sprinkle the Lactofree grated cheese over the top.

12 Place into the oven for 15 minutes and then serve.

Prep Time

15 minutes

Cook Time

30 minutes

Nutrition Information

Serves 2

For more Lactose-free recipes from Tom Aikens, click HERE.

Love pasta? Try these other fab recipes:

Goat's Cheese & Summer Vegetable Linguine
Smoked Salmon & Prawn Pasta
Creamy Mushroom & Chicken Spaghetti
Aubergine Cannelloni

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