Low FODMAP Three Cheese Mac and Cheese

Total time1 hr

Prep time20 min

Cook time40 min

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Ingredients

6 servings

For the pasta

1 lb elbow macaroni
Tinkyada Pasta Joy Elbow Brown Rice Pasta Ronzoni Gluten Free Non-GMO Vegan Four-Grain Elbow Pasta Tinkayada Organic Elbow Brown Rice Pasta, 12 Oz - 12 Oz Gefen Elbow Noodles - 9 Oz
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1 tsp salt

For the sauce

4 tbsp unsalted butter
¼ cup all-purpose flour
Ingredient note
A serving of up to about 2 tablespoons of flour is low in FODMAPs. This recipe contains only about 2 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
3 cups whole milk
1 cup low-sodium chicken broth
4 oz cream cheese, cut into cubes
1 ½ cups mild cheddar cheese, freshly grated
1 cup gruyère cheese, freshly grated
½ tsp dry mustard powder
¼ tsp salt
2 tbsp fresh flat-leaf parsley, finely chopped

For the topping

¾ cup plain breadcrumbs
2 tbsp unsalted butter, melted
¼ cup gruyère cheese, freshly grated

Instructions

1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-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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