Low FODMAP Tuna Macaroni and Cheese Bake
Creamy baked mac and cheese with chunks of tuna and a crispy Parmesan breadcrumb topping. Comfort food meets protein.
Instructions
- 1
Preheat oven to 350°F (180°C). Grease an 8x8-inch baking dish with cooking spray.
- 2
Bring a large pot of water to a boil. Cook macaroni according to package directions until just tender. Drain and return to pot.
- 3
Combine breadcrumbs and Parmesan in a small bowl. Set aside.
- 4
Blend 1/4 cup milk with cornstarch in a medium bowl to form a paste.
- 5
Add remaining milk, whisking well to remove lumps.
- 6
Pour milk mixture into a saucepan. Stir over medium heat until thickened (don't let it boil).
- 7
Add Cheddar and stir until melted. Season with salt and pepper.
- 8
Stir in tuna, then pour cheese sauce over pasta and mix until combined.
- 9
Transfer to prepared baking dish. Top with breadcrumb mixture and drizzle with melted butter.
- 10
Bake 15-20 minutes until bubbling and golden.
FODMAP Notes
Uses gluten-free pasta and breadcrumbs. Lactose-free milk eliminates lactose. Cheddar and Parmesan are naturally very low in lactose. Canned tuna is FODMAP-free.
Tips
- 💡 Use chunk light or albacore tuna
- 💡 Add frozen peas for extra vegetables
- 💡 Make ahead and refrigerate before baking
- 💡 Broil last minute for extra crispy top
Recipe Notes
This nostalgic casserole combines two comfort food classics - mac and cheese and tuna casserole. The crispy breadcrumb topping adds perfect texture contrast.
Substitutions
- Protein: Canned salmon or cooked chicken
- Cheese: Any hard cheese works
- Pasta: Any small gluten-free pasta shape
Storage
- Refrigerator: Keeps 3-4 days
- Freezer: Freeze up to 2 months
- Reheating: Add splash of milk before reheating
FODMAP Stacking Note
One serving is low FODMAP. All components are carefully chosen for FODMAP safety.
Related Recipes
- Low FODMAP Baked Mac and Cheese
- Low FODMAP Tuna Pasta
- Low FODMAP Tuna Salad