Low FODMAP Tuna Mac and Cheese

Total time35 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

For the pasta

12 oz 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

3 tbsp unsalted butter
3 tbsp 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 1/4 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid flour, please tap it and change its rating to Red.
2 ½ cups milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
½ tsp dry mustard
¼ tsp salt
2 cups shredded mild cheddar cheese
2 cans (5 oz each) tuna in water, drained
2 tbsp fresh parsley, finely chopped
¼ tsp sweet paprika

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tsp salt and the elbow macaroni, and cook according to package directions until al dente, tender with a slight resistance at the center, about 7–8 minutes. Reserve ½ cup of the pasta cooking water, then drain the macaroni through a colander and set aside.
2
Melt the butter in a medium saucepan over medium heat. Once the butter is fully melted and foamy, add the flour and whisk constantly for 1–2 minutes, until the mixture turns a pale golden color and smells faintly nutty.

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