30-Minute Low-FODMAP One-Pan Beef and Cheese Macaroni; Gluten-free
Try this easy low-FODMAP beef recipe: one-pan beef and cheese macaroni that’s gluten-free, hearty, and ready in just 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Category: Entree
- Method: Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 pounds lean or extra lean ground beef
- 1 tablespoon garlic infused olive oil*
- 1 cup (149g) chopped red or green bell pepper*
- 1 cup chopped peeled carrots
- 2 tablespoons fresh basil or 1 teaspoon dried basil (plus additional for garnish)
- 2 teaspoons dried oregano
- 1 & 1/2 cans organic crushed or diced tomatoes in juice, no added onion or garlic*
- 1/2 cup water
- 1 cup low-FODMAP Beef Broth or Chicken Broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons low-FODMAP certified Taco seasoning
- Kosher salt and freshly ground pepper to taste
- 3/4 pound dried elbow macaroni; gluten-free and low-FODMAP
- 2 cups (8 ounces) grated cheddar cheese (ensure no added onion or garlic if purchasing a cheese blend)
Instructions
- Heat a very large skillet or Dutch Oven over medium high heat and brown the beef, stirring until no pink remains, about 5 minutes
- Drain the beef and set aside
- Wipe out the skillet, heat the infused oil over medium heat
- Add the red pepper and carrots and sauté until almost tender, about 5 minutes
- Add the ground beef back to the skillet, as well as the basil, oregano, tomatoes with their juice, water, beef base, Worcestershire sauce, and low-FODMAP taco seasoning
- Season with salt and pepper, turn the heat to high, and bring to a simmer
- Add the gluten-free macaroni, stir and cover
- Lower the heat to medium and simmer covered, stirring occasionally, until the pasta is tender but still firm (al-dente), and most of the liquid is absorbed, about 8 to 10 minutes
- Taste and season again with more salt and pepper to taste
- Sprinkle the cheese over the mixture, then cover until the cheese is melted
- Serve immediately
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients *using available FODMAP data at time of posting
- *Infused oils with garlic and onion are a low-FODMAP way to enjoy your favorite flavors. Since FODMAPs are water soluble and NOT fat soluble, the actual carbohydrates are not left behind in the oil. See my low-FODMAP Top 11 Tips and Tricks for other fun facts!
- One serving is 43g for red pepper; 75g for green bell pepper
- For the canned tomatoes, each can is 28 ounces, so you should have 42 ounces total for this recipe. 4.2 ounces of canned tomatoes is one low-FODMAP serving: Are Tomatoes Low-FODMAP? (Can you have tomatoes on the low-FODMAP diet)
- Instead of Taco Seasoning, you can also substitute ancho chili powder (ensure no added onion, garlic in your blend)
- See my low-FODMAP Grocery Shopping blog for recommended brands of pasta
- About 1/3 – 1/2 cup (40 g cheese) is one low-FODMAP serving, but this is also due to ‘Australian Healthy Portion Guidelines’ You can actually consume large amounts of cheese without lactose issues.
- Equipment: Deep 12 inch skillet or Dutch Oven
