Creamy, deeply cheesy, and ready in the time it takes to boil a pot of water — this mac and cheese delivers pure comfort without any of the gut-unfriendly ingredients that make classic versions off-limits. The sauce starts with a proper roux made from gluten free flour and butter, then gets built up slowly with milk before sharp cheddar and nutty Gruyère are folded in for a sauce that's genuinely rich and velvety. Corn and rice pasta holds up beautifully here, going al dente just like the real thing, so the texture is everything you want it to be. Dry mustard and smoked paprika do quiet but important work in the background, giving the sauce a little depth and warmth that keeps it from tasting flat. The scallion tops scattered over each bowl add a fresh, mild bite — and because only the green parts are used, they stay well within low FODMAP guidelines. A splash of reserved pasta water at the end lets you dial the sauce to exactly the consistency you love. This one serves four and comes together in a single pot and saucepan, which means weeknight dinner is very much handled.
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Bring a large pot of water to a boil over high heat. Add 1 tsp salt, then cook the gluten free elbow pasta according to the package directions until just al dente — tender but with a slight resistance at the center. Reserve 1/2 cup of the pasta cooking water, then drain the pasta through a colander and set aside.
While the pasta cooks, melt the butter in a medium saucepan over medium heat. Once the butter is fully melted and foamy, add the gluten free flour all at once and whisk constantly for 1 to 2 minutes, until the mixture smells lightly nutty and turns a pale golden color.
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