Kids-Favorite Low-FODMAP Macaroni & Cheese; Gluten-free

Ingredients

• 16 ounces uncooked low- FODMAP, gluten-free elbow macaroni noodles
• I used Ronzoni brand: contains white rice flour, brown rice flour, corn flour, quinoa flour, mono and diglycerides
• Feel free to adjust by using penne, or shells if you prefer
• ½ cup (8 tablespoons) low-FODMAP vegan margarine (I like Earth Balance brand)
• ⅓ cup low-FODMAP, gluten-free flour (I use Authentic Foods GF Classical Blend)
• 2 cups low-FODMAP milk (almond milk or lactose free)
• 1 cup canned coconut cream
• 3 cups shredded cheese (cheddar or colby jack, based or your preference), divided
• 1/2 cup cheese is 40 g, or one low-FODMAP serving for cheddar and colbyif unsure, weigh your cheese on a small scale
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Preheat oven to 375 F
2. Prepare low-FODMAP macaroni noodles in large saucepan, drain and set aside
3. Remember to boil these to be al-dente and feel free to stir a little vegan spread in while these stand so they don't stick togetherIn the same saucepan melt the vegan spread over medium
4. Stir in low-FODMAP, gluten-free flour using a whisk
5. Slowly add the low-FODMAP milk while continuing to stir, followed by the coconut cream
6. Bring to boil and stir for 2 minutes, sauce will thicken
7. Add 2 cups grated cheese, salt and pepper and stir together until cheese is completely melted
8. Add the low-FODMAP macaroni noodles and mix well
9. Place mixture into a 2 quart casserole dish
10. Bake for 20 minutes at 375 degrees
11. Remove casserole from oven, and top with the remaining 1 cup grated cheese
12. Replace for about 5 minutes, until cheese is nicely melted
13. Let cool 5-10 minutes before serving