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Creamy Mac 'n' cheese
Creamy Mac 'n' cheese
Macaroni cheese is a classic – and my low FODMAP version makes it easy, creamy, and family-friendly.
Macaroni cheese is a classic – and my low FODMAP version makes it easy, creamy, and family-friendly.
Looking for a simple, IBS-friendly mac and cheese? This low FODMAP recipe is creamy, comforting, and easy to make. With gluten-free pasta, lactose-free milk, and FODMAP-safe cheese, it’s perfect for those managing IBS symptoms.
Spinach adds colour and a boost of fibre with zero effort — use fresh or frozen. Whether you're cooking for the family or batch prepping for the week, this gut-friendly mac 'n' cheese ticks all the boxes: quick, satisfying, and low FODMAP.
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Easy Low Fodmap Creamy Mac ‘n’ Cheese
Easy Low Fodmap Creamy Mac ‘n’ Cheese
Ingredients
Ingredients
(Serves 4)
700ml lactose free milk
45g cornflour
160g cheddar cheese (or 80g of cheddar and 80g of another low fodmap cheese if you fancy mixing it up. I like parmesan, or a blue cheese such as stilton for extra flavour)
240g fresh or frozen baby spinach
250g gluten free pasta (I like Sainsbury's free from macaroni in this recipe but, if you want certified low fodmap pasta, Schar's gluten free penne is a great option)
(Optional) tomatoes to top
Method
Method
Preheat oven to 180 degrees Celsius
If using frozen spinach, defrost it according to the packet instructions
In a saucepan, stir the cornflour into the first 100ml of milk to make a smooth paste
Slowly add the rest of the milk, stirring to combine
Over a medium heat, bring the milk and cornflour mixture to a simmer, stirring constantly. Just as it is about to boil, the mixture will quickly thicken - immediately remove it from the heat and stir in the spinach and about ¾ of the cheese.
Taste the sauce and season with salt and pepper to get it just the way you like it.
Cook the pasta according to the packet instructions
Stir the cooked pasta into the sauce, adding some of the pasta cooking water if the sauce is too thick (it will thicken more in the oven).
Transfer to an ovenproof dish and top with the remaining cheese and optional tomatoes. (This works in one large baking dish if you’re serving a group. I often use smaller dishes to make four separate portions so I can freeze any that won’t be eaten that day and quickly reheat in future.)
Bake in the centre of the oven for 20mins until the cheese on top is golden.
Serve hot with a fresh salad, or your favourite low fodmap veggies.
Cheat ingredient: Frozen spinach. This isn’t really a cheat - frozen or fresh baby spinach work equally well in this recipe, each giving a slightly different texture and flavour to the finished dish. But frozen spinach is so convenient. It never goes off and it’s really easy to use just the right amount without worrying about any going to waste, A great ingredient to keep in your freezer.
Cheat ingredient: Frozen spinach. This isn’t really a cheat - frozen or fresh baby spinach work equally well in this recipe, each giving a slightly different texture and flavour to the finished dish. But frozen spinach is so convenient. It never goes off and it’s really easy to use just the right amount without worrying about any going to waste, A great ingredient to keep in your freezer.
Optional shortcut: If you fancy a more traditional mac ‘n’ cheese, without spinach, just leave it out. Personally I like the added flavour the spinach gives and it’s a great way to get some veg into the meal without having to cook an extra side dish.
Optional shortcut: If you fancy a more traditional mac ‘n’ cheese, without spinach, just leave it out. Personally I like the added flavour the spinach gives and it’s a great way to get some veg into the meal without having to cook an extra side dish.
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