OK, so it really has an Autumnal feel today perhaps a comforting meal is required and macaroni and cheese is definitely one to make. This is a low fodmap recipe made with lactose free milk and cheese suitable for a low fodmap diet – please note that the fat content is high due to the cheese used. If you find that meals higher in fat cause symptoms it probably isn’t worth trying this recipe, although a small portion might be suitable. This is a great recipe if you are underweight and want to increase the calories in your diet. Unfortunately I didn’t have any macaroni so strictly speaking this isn’t mac and cheese but penne and cheese – you can get gluten free macaroni by ordering it on the internet but most supermarkets I use don’t stock it, which is a shame!
Ingredients
300g of gluten free pasta
560ml of lactose free whole milk
28g butter
28g cornflour
70g of cheddar cheese (I used an orange cheese for more effect)
20g parmesan
1 teaspoon mustard powder
2 slices of gluten free bread
seasoning
Extra grated cheese for topping
Method
Melt the butter in a pan and add the flour, mix well till the flour is incorporated into the butter
Start to add the milk slowly whilst keeping stirring
Add all the milk and warm the sauce till mixed
Add both cheeses to the sauce after grating
Add the mustard powder
Cook the sauce till thickened season if required (do taste the sauce first as the cheese does add flavour)
Cool whilst stirring to avoid a skin forming
Cook the pasta in water till al dente
Add the cheese sauce to the pasta and add to an oven proof dish
Top with gluten free crumbs made from the bread and the extra grated cheese
Bake in an oven for 20 minutes at gas mark 5 or 190 degrees C.
Serves 4 with a green salad
Clinical Alimentary 
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