The BEST Low Fodmap Macaroni & Cheese!
Welp, I have done it. I have absolutely done it! After months of trying different techniques and recipes for homemade macaroni & cheese and changing around recipes to my liking… I have found THE ONE!!! I adapted a Martha Stewart recipe and the secret is….. ROUX! The secret to the perfect macaroni & cheese recipe is a roux. (Did some of you know this and just not tell me?) Anywho– here is what I tried tonight and I LOVED it!
Makes 1 large serving – or 2 moderate servings
1 T. butter
2/3 cups lactose-free milk
1 T. spelt flour
1/4 t. salt
black pepper to your taste
1 cup of grated cheese (I did cheddar & parmesan)
4 oz. Gluten Free pasta (trader joe’s has corn & rice pasta for $1.49-$1.99 a lb)
- Heat milk in a small saucepan set over medium heat.
- Melt the butter in a different small saucepan over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. (If you only have one saucepan, heat the milk in a small skillet)
- Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove the pan from the heat. Stir in salt, black pepper, and cheese. Set cheese sauce aside to cool slightly.
- Cook pasta & drain. Add pasta back into the saucepan you boiled it in. Add cheese sauce to taste.
- If you’d like, pour the mixture into the prepared casserole dish. Sprinkle with 1/4 cup cheese; scatter GF breadcrumbs over the top. Bake at 375 until browned on top, about 20 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve. (I ate mine without baking it in the oven)
Please let me know how this goes for you and if you enjoy it! Isn’t it great how the cheese sauce is not stringy or clumpy like so many macaroni & cheese recipes that are made with real cheese? It’s totally the roux! I will never again make a cheese sauce without a roux! =)