Low Fiber Baked Macaroni and Cheese Casserole

Total time1 hr 5 min

Prep time20 min

Cook time40 min

Low Fiber Baked Macaroni and Cheese Casserole

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Ingredients

6 servings

For the pasta

1 lb elbow macaroni
Creamette Elbow Macaroni - 16 Oz Essential Everyday Elbow Macaroni 16 oz Essential Everyday Elbow Macaroni, Ridged, Large 16 oz Elbow Macaroni - 16oz - Good & Gather™
Gustare Vita Organic Elbows Macaroni Product Traditional Bronze Cut, 16 Oz
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1 tsp salt

For the sauce

3 tbsp unsalted butter
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 2 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
3 tbsp all-purpose flour
3 cups low-fat milk
Ingredient note
Plain low fat milk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid low fat milk, please tap it and change its rating to Red.
½ tsp dry mustard powder
¼ tsp salt
2 cups shredded mild cheddar cheese, divided
Ingredient note
Plain cheddar cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid cheddar cheese, please tap it and change its rating to Red.
½ cup shredded gruyère cheese
Ingredient note
Plain gruyere cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid gruyere cheese, please tap it and change its rating to Red.

For the topping

¾ cup plain breadcrumbs
1 tbsp unsalted butter, melted
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 2 teaspoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Ingredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1 teaspoon per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.

Instructions

1
Preheat the oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish and set aside.
2
Bring a large pot of water to a boil and add 1 tsp salt. Cook the elbow macaroni until just shy of al dente — tender but with a firm center, about 1 minute less than the package directions. Drain in a colander and set aside.

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