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Low FODMAP Bacon Cheeseburger Macaroni

Low FODMAP | Recipe


  • 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


  • 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.
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