Traditional macaroni and cheese can be really heavy and slow to digest due to the high fat content.  It tends to make me feel sluggish so I prefer to reduce the added fat when making from scratch. This lighter version uses mostly reduced fat cheese and skim milk to help prevent that sluggish feeling. Whole grain pasta is used to help meet your daily fiber needs and the noodles are not drowning in sauce like so many macaroni and cheese recipes. I do use a little bit of full fat smoked gouda on top to add some smokey cheese flavor and leave you satisfied.  Cause who doesn’t like that smoked cheese flavor? You can make this gluten free or gluten full…. the choice is yours. I used whole grain brown rice pasta and rice flour to make mine gluten free, but whole wheat pasta and all purpose flour would work just as well.