Low FODMAP Macaroni and Cheese
The best Low FODMAP Macaroni and Cheese recipe ever! It's super creamy, cheesy, flavorful, comforting, satisfying, very easy to make and so delicious!
Ingredients
- 250 g gluten-free elbow macaroni
- 55 g butter (¼ cup)
- 30 g gluten-free flour (¼ cup)
- 400 ml lactose-free milk (1 ⅔ cups)
- 40 g Gruyere Cheese
- 40 g shredded Cheddar Cheese
- salt & pepper according to taste
For the topping
- 150 g gluten-free breadcrumbs
- 100 g grated parmesan cheese
- 1 teaspoon paprika
- 20 g butter
Instructions
- Preheat the oevn to 180°C/350°F
- 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.
- 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.
- Pour half of the mac and cheese into a baking dish. Top with the remaining shredded cheese and then the remaining mac and cheese.
- 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.