Low FODMAP Gluten Free Lobster Mac and Cheese

Total time55 min

Prep time20 min

Cook time35 min

Low FODMAP Gluten Free Lobster Mac and Cheese

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Ingredients

4 servings

For the pasta

12 oz gluten free pasta (shells or elbows)
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1 tbsp kosher salt

For the cheese sauce

3 tbsp unsalted butter
3 tbsp cornstarch
3 cups whole milk
½ cup heavy cream
Ingredient note
A serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
1 tsp dry mustard
½ tsp smoked paprika
¼ tsp cayenne pepper
½ tsp salt
¼ tsp black pepper
2 cups sharp cheddar cheese, freshly shredded
1 cup gruyère cheese, freshly shredded
½ cup parmesan cheese, freshly grated

For the lobster

1 lb cooked lobster meat, cut into 1-inch chunks
1 tbsp unsalted butter
1 tbsp fresh lemon juice

For the topping

1 cup gluten free breadcrumbs
2 tbsp unsalted butter, melted

For serving

2 tbsp fresh parsley, finely chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of water to a boil and add the kosher salt. Cook the gluten free pasta according to package directions until just shy of al dente — it should still have a firm bite at the center, as it will finish cooking in the oven. Drain in a colander and set aside.
2
In a small bowl, whisk the cornstarch with ¼ cup of the whole milk until completely smooth with no lumps. Set the slurry aside.

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