Low Sodium Creamy Mac and Cheese
Servings 3
Calories 458kcal
Ingredients
- 7 oz Macaroni about 2 cups dry
- 2 tbsp Unsalted butter
- 2 tbsp AP Flour
- 1/2 tsp Dry mustard
- 1 cup Milk
- 2 tbsp Nutritional Yeast
- 1 oz Mozzarella Based on light or low sodium mozzarella
- 1 oz Cream cheese Based on light or low sodium cream cheese
- 1/8 tsp Garlic powder
- Ground black pepper (to taste)
Instructions
- Cook the macaroni according to package directions. Drain.
- While the macaroni is cooking, melt the butter in a small saucepan over low heat.
- Using a wooden spoon, stir the flour, dry mustard, garlic powder, and black pepper into the melted butter.
- Cook over low heat, stirring until the mixture is smooth and bubbly.
- Stir in milk, about a quarter cup at a time, making sure that the milk is incorporated after each addition.
- Once you have added all the milk, boil for about 1 minute, stirring constantly.
- Stir the nutritional yeast, mozzarella, and cream cheese into the sauce.
- Heat the mixture long enough for the cheese to melt. Remove from heat.
- Stir the cooked macaroni into the sauce and serve immediately.
Nutrition
Serving: 1cup | Calories: 458kcal | Carbohydrates: 60g | Protein: 17g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 19mg | Sodium: 142mg | Potassium: 378mg | Fiber: 4g | Sugar: 7g | Vitamin A: 229IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 2µg | Calcium: 194mg | Copper: 1mg | Folate: 27µg | Iron: 1mg | Manganese: 1mg | Magnesium: 45mg | Phosphorus: 257mg | Selenium: 49µg | Zinc: 2mg
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