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Low Sodium Creamy Mac and Cheese

Low sodium creamy mac and cheese recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Calories 458kcal


  • 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)


  • 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.


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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