GERD Friendly Baked Macaroni and Cheese Casserole
Comfort food and reflux management don't always feel like they belong in the same sentence, but this creamy baked casserole pulls it off beautifully. The sauce is built on low-fat milk and a simple butter-flour roux, which keeps the richness in check without sacrificing that velvety, coating quality that makes mac and cheese so satisfying. Mild cheddar and Gruyère bring deep, savory flavor without leaning on anything acidic or heavily spiced — no tomatoes, no hot sauce, no garlic or onion to trigger that familiar burn. A small amount of dry mustard powder adds just enough complexity to round out the cheese sauce, and it stays well within the kind of gentle seasoning that tends to sit easily. The breadcrumb topping bakes up golden and crisp, giving you that irresistible contrast of textures in every bite. It serves six, so it's a great option for a family dinner or for portioning out across the week when you want something warm and filling that won't leave you reaching for antacids afterward.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the pasta
- 1 lb elbow macaroni
- 1 tsp salt
For the sauce
- 3 tbsp unsalted butter
Ingredient noteThough high-fat foods can worsen reflux, this recipe has only a small amount of butter (~2 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 3 tbsp all-purpose flour
- 3 cups low-fat milk
- ½ tsp dry mustard powder
- ¼ tsp salt
- 2 cups shredded mild cheddar cheese, divided
- ½ cup shredded gruyère cheese
For the topping
- ¾ cup plain breadcrumbs
- 1 tbsp unsalted butter, meltedIngredient note
Though high-fat foods can worsen reflux, this recipe has only a small amount of butter (~2 teaspoons per serving), making it likely fine for many with GERD. If you prefer to always avoid butter, please tap it and change its rating to Red.
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly butter a 9×13-inch baking dish and set aside.
- 2
Bring a large pot of water to a boil and add 1 tsp salt. Cook the elbow macaroni until just shy of al dente — tender but with a firm center, about 1 minute less than the package directions. Drain in a colander and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!