Protein Packed Low FODMAP Mac & Cheese
Say hello to your new favorite low FODMAP pasta recipe. Although there's no meat in this cheesy oven-baked macaroni, it's high in protein with the addition of edamame beans, brown rice pasta, lactose-free milk, and the cheese itself. Each portion contains over 16 grams of protein!
Servings: 6
Ingredients
- 400 grams gluten-free pasta I used brown rice pasta
- 1 cup frozen shelled edamame beans
- 3 tbsp butter plus more for greasing the casserole dish
- 3 tbsp cornstarch
- ¼ tsp salt
- ¼ tsp black pepper
- 1½ cups lactose-free milk
- 1¾ cups grated cheddar cheese
- ¼ cup grated parmesan optional for topping
- ⅓ cup panko bread crumbs Regular panko is FODMAP friendly, but swap to gluten-free panko if desired
Instructions
- Preheat oven to 350℉.
- In a large pot, prepare the gluten free pasta according to the package directions. In the last 3-4 minutes of cooking the pasta, add the frozen edamame to the pot. Do not overcook – it is best to cook the pasta until al dente (ie. still a bit firm). Drain the pasta and quickly rinse it with cold water to prevent sticking. Set the pasta aside.
- In a medium saucepan over medium heat, melt butter. Add the cornstarch, salt, and pepper. Whisk well to remove any lumps. The mixture should be thick and smooth.
- Add lactose-free milk to the pot slowly, stirring as you go. Allow the milk mixture to become hot, then add shredded cheese. Stir until all cheese has melted and you are left with a thick, smooth cheese sauce.
- Add the cooked pasta and edamame into a casserole dish greased with butter or oil. Pour the cheese sauce over top and mix well to coat. Sprinkle panko breadcrumbs over top.
- Bake in the oven for 20 minutes. Optional finishing step: set the oven to broil for 30-60 seconds to brown the breadcrumbs slightly. Serve and enjoy!