Ingredients

The following ingredients have 6 Servings
  • 12- ounces (340 g) low FODMAP, gluten-free elbow pasta, (such as Jovial brand)
  • 1/2 cup (1 stick; 113 g) unsalted butter, (cut into pieces)
  • 1/2 cup (73 g) low FODMAP, gluten-free all-purpose flour
  • 1 ¼ teaspoon dry, powdered mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 3 cups (720 ml) lactose-free whole milk, (at room temperature)
  • 8- ounces (225 g) sharp cheddar cheese, (shredded; I like using orange colored)

Instruction

  • Bring a large pot with salted water and bring to a boil and cook the pasta till al dente; do not over-cook. Drain and set aside.
  • 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.
  • 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!