Mac & Cheese

• 100g butter
• 3 tbsp low FODMAP flour
• 2.25 cups low FODMAP/lactose free milk
• 1/2 tbsp nutmeg
• 1 tsp salt
• 1/2 tsp black pepper
• 160g cheddar cheese
• 50g parmesan cheese
• 50g mozzarella cheese
• 250g low FODMAP/gluten free elbow pasta

• 2/3 cup breadcrumbs
• 2 tbsp melted butter

Makes: 6 serves

1. Cook the pasta according to the packet instructions, drain and set aside.
2. Preheat the oven to 200C.
3. In a saucepan over medium heat, melt the butter (100g) and stir in the flour.
4. Gradually add the milk, stirring between every 1/2 cup addition or so, to allow the mixture to thicken slightly before adding more.
5. Once all the milk is added, add the nutmeg, salt and pepper and continue to stir until the mixture has thickened slightly.
6. Turn off the heat and stir through all the cheeses until smooth.
7. Add the pasta to the sauce and stir through until well incorporated, and pour this into a large baking dish.
8. In a small bowl, combine the breadcrumbs and melted butter (2 tbsp).
9. Top the pasta with the breadcrumbs.
10. Bake the mac and cheese in the oven until the breadcrumbs are golden brown.