Low FODMAP Macaroni and Cheese

Ingredients

• 250 g gluten-free elbow macaroni
• 55 g butter ((1/4 cup))
• 30 g gluten-free flour ((1/4 cup))
• 400 ml lactose-free milk ((1 2/3 cups))
• 40 g Gruyere Cheese
• 40 g shredded Cheddar Cheese
• salt & pepper according to taste
• 150 g gluten-free breadcrumbs
• 100 g grated parmesan cheese
• 1 tsp paprika
• 20 g butter

Instructions

1. 1

   Preheat the oevn to 180°C/350°F

2. 2

   Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Once cooked, drain them.

3. 3

   Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into the butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add half of the Cheddar cheese and the Gruyere cheese to the milk mixture and stir until cheese is melted about 4 minutes.

4. 4

   Fold the macaroni into the cheese sauce until coated.

5. 5

   Pour half of the mac and cheese into a baking dish. Top with the remaining shredded cheese and then the remaining mac and cheese.

6. 6

   In a small bowl, combine the gluten-free breadcrumbs, parmesan cheese, melted butter, and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 20 minutes. Serve immediately.