Low FODMAP Stove Top Mac & Cheese

  • Currently 4/5
  • 12- ounces GF elbow pasta
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1/2 cup low FODMAP, GF flour
  • 1 ¼ teaspoon powdered mustard
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 3 cups lactose-free whole milk, at room temperature
  • 3 - ounces sharp cheddar cheese, shredded
  • 3 ounces mozzarella cheese, shredded
  • 3 ounces havarti cheese ( 3 slices, broken up) 


  1. Bring a large pot with salted water and bring to a boil and cook the pasta according to instructions. Drain and set aside.
  2. Meanwhile, in another large saucepan, melt the butter over medium heat. Whisk in the flour, salt, pepper and mustard and cook for 1 to 2 minutes, whisking frequently. You are removing the raw taste of the flour and allowing it to very lightly brown.
  3. Gradually pour in milk, whisking until smooth. Continue to cook over medium heat, allowing to simmer gently, whisking constantly for about 3 to 5 minutes or until the sauce has thickened and is super silky. Turn off the heat, leave the pot in place, and whisk in the cheese until melted, creamy and SMOOTH! Fold in cooked, drained pasta and serve!

Michael Gonzales

Member since Sep 2007

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