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Butter is almost all fat and has no fiber, so the amount here (about 2 1/4 teaspoons per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Plain 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 milk, please tap it and change its rating to Red.
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.
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
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.
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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