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A close up of a mac and cheese bake in a white baking dish. Some of the bake has been removed, revealing the creamy mac and cheese underneath the golden brown topping.

Low FODMAP mac and cheese (gluten free)

Gluten free, FODMAP friendly, vegetarian
*Tablespoons are in Australian tablespoons which are 20ml as opposed to the more common 15ml. Use ml for international accuracy.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course, Side Dish
Cuisine Food Intolerance Friendly
Servings 6 people

Equipment

  • 1 X 31cm length x 23cm width x5cm height baking dish

Ingredients
  

  • 500g gluten free macaroni pasta (see notes)
  • 75 g butter
  • 75g cornstarch (make sure it's gluten free if needed)
  • 1000ml (1 litre) full cream lactose free milk
  • 150-250g sharp cheddar, freshly grated
  • 100-150g Gruyere, comte or parmesan, freshly grated
  • salt, to taste
  • 20-40 ml (1-2 tablespoons)* white vinegar
  • 1-2 tsp Dijon mustard (Maille brand is made without garlic)

Optional ingredients:

  • 1/2 cup crushed and toasted rice bubbles/rice crispies (make sure they are gluten free if needed)
  • truffle oil, to finish

Instructions
 

  • Measure out all your ingredients and grate the cheeses. Set aside.
  • Bring a large well salted pot of water to the boil. If you are baking your mac and cheese, preheat the oven to 180C/356F.
  • When the pasta water is boiling, add the pasta and cook the pasta al dente - about 2-3 minutes less than the package instructions. Reserve some pasta water as it cooks in case you need to thin out your bechamel.
  • Place the butter in a large pot over a medium heat. Once the butter is melted, add the cornstarch whisk to combine. Allow the mixture to cook off for a minute or so before adding the milk. Whisk to combine and cook on a low heat for anywhere from 5-15 minutes or until the mixture has thickened and can coat the back of a spoon.
  • Once the roux has thickened, remove it from the heat and gradually add in the melted cheese. Doing so gradually (and ensuring the roux is not too hot) will ensure your bechamel does not become grainy. Add the vinegar, mustard and extra salt to taste.
  • Pour the pasta into the sauce, adding pasta water as you see fit. Stir super well to combine. You can eat the mac and cheese as is or bake it.
  • If you're baking it, top the mac and cheese with the toasted and crushed rice bubbles/rice crispies. I find this to be the best gluten free version of panic .
  • Transfer the bake to the oven and cook for 20-30 minutes. You can turn the grill on to colour it up right at the end. Serve immediately, but leftovers keep very well. If you're feeling bougie, finish it with a drizzle of truffle oil or garlic infused oil.

Notes

  • See the FODMAP notes in the body of the post. 
Keyword gluten free mac and cheese, low fodmap mac and cheese
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