30 minutes active Servings: 10
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The quintessential American comfort food re-imagined as a luscious, creamy sophisticated showstopper - that will still please any kid. A meatless dish that satisfies as no other can, this is an upgrade to the mac-n-cheese we all remember as children – made conveniently lactose-free. Our trick is to use our rich lactose-free sour cream blended with our kefir in place of cream or milk. Aged cheddar cheese adds deep flavor, and contains little to no lactose.


12 oz. elbow macaroni or other short noodles

1 head cauliflower, roughly chopped

4 slices bread, torn (or 2 cups breadcrumbs)

1/2 cup chopped fresh Italian Parsley

3 Tbsp. olive oil, divided

salt and pepper

1 onion, finely chopped

2 cups shredded sharp aged cheddar cheese (We use Redwood Hill Farm aged goat cheddar)

1 1/2 cups Green Valley Organics Lactose-Free Sour Cream, stirred

1 cup Green Valley Organics Lactose-Free Plain Kefir

1 tsp. Dijon mustard

  1. Preheat oven to 200˚. Place bread slices on oven rack and bake for 15 minutes until dried. Crumble and add parsley, 2 Tbsp. olive oil, 1/4 tsp. each salt & pepper. Stir to combine and set aside.
  2. Increase oven temperature to 375˚.
  3. Cook pasta according to instructions, adding the cauliflower during the last 3 minutes of cooking (very important to cook the cauliflower) drain. 
  4. Return the pasta pot to medium heat and add remaining 1 Tbsp. olive oil. Add the onion, 1/2 tsp. salt, 1/2 tsp. pepper and cook, stirring occasionally, just until soft.
  5. In a medium bowl, use a fork to stir the sour cream until smooth and silky. Stir in the kefir and the mustard.
  6. Add pasta, shredded cheese and sour cream mixture to the pot with the onions and stir well.
  7. Transfer to a shallow oiled 3-qt baking dish. Sprinkle with breadcrumb mixture and bake at 375˚ until golden brown and bubbly; about 45 minutes.

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