Low FODMAP Bacon Cheeseburger Macaroni
Ground beef and bacon are combined with cheese and gluten-free pasta in this recipe. Seasoned with tomatoes, ketchup, and mustard, this all American dish is sure to comfort.
Servings 4
Ingredients
- 8 oz. gluten-free elbow pasta (I like Tinkyada)
- 4 slices bacon, chopped
- 1 lb. ground beef
- 2 scallions, green parts only, thinly sliced
- 1 - 14.5 oz. can diced tomatoes
- ½ cup water
- ¼ cup FODY Ketchup
- 2 tablespoon yellow prepared mustard (check ingredients label for FODMAPs)
- 1 teaspoon ancho chili powder (if tolerated)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup shredded cheddar cheese
Instructions
- Prepare macaroni according to package directions. Drain into a colander and rinse with cold water.
- While macaroni is cooking, sauté bacon in a large skillet over medium heat until crispy. Add the beef and scallions. Brown and crumble beef until no longer pink. Transfer to a paper towel lined plate to drain grease. Transfer back into skillet and add tomatoes, water, ketchup, mustard, chili powder, salt, and pepper. Bring to a simmer and cook about five minutes.
- Gently fold in the rinsed macaroni and cheese. Continue to simmer until cheese is melted and macaroni is heated through, about five minutes more. Serve.