About the simplest macaroni and cheese recipe you’ll find–plus it’s low-FODMAP, gluten-free, vegetarian, and very low in lactose.
I almost titled this recipe Mac & Cheese for Dummies.
Partly because it’s that easy to make. All you need is one pot and 20 minutes.But mostly because I’m a dummy, as evidenced by the fact that I went outside just as it was starting to get dusky to take photos of my mac–and on complete auto-pilot, locked the door behind me. No phone, no wallet, no keys.
Good job, Joyce.
My roommate was home but had on her noise-cancelling headphones and couldn’t hear me knock and ring the doorbell. Noted: If I ever need a pair of excellent noise-cancelling headphones, I know who to ask for recommendations.
Anyway…it could have been a lot worse. I ended up going over to visit a friend who lives in the same apartment complex. She’s been very sick and recently recovering from surgery, so I was actually quite glad to find out how she’s doing and bring her a little company. We were finally able to get in touch with my roommate via social media, and so our little comedy of errors ended well.
It makes a great little entree with its balance of protein, carbs, and fats.
Plus, it’s low-FODMAP, very low in lactose, gluten-free, and vegetarian, too!
And who doesn’t like macaroni and cheese?
Actually, scratch that question. My grandpa doesn’t.
So go enjoy this macaroni in his stead. 😉
- 4 oz. gluten-free macaroni or other pasta
- 3/4 cup lactose-free milk
- 1 Tbsp. + 1 tsp. cornstarch
- 1/2 tsp. salt
- 1 cup shredded cheese*
- Cook the macaroni or pasta according to package directions.
- While the pasta is cooking, whisk together the milk, cornstarch, and salt.
- When the pasta is finished, drain it and return it to the pot. Place the pot on a burner over medium-low and pour in the milk mixture. Allow the sauce to heat, stirring occasionally, until it gets very bubbly and starts to thicken.
- Add the cheese and stir until it's thoroughly melted and combined.
- *This time, I used a combo of Monterey Jack and Cheddar because that's what I had; I've also tried all Cheddar with good success.