Low Sodium Creamy Mac & Cheese

AuthorsodiumoptionalRating

Simple and yummy recipe for creamy low sodium mac and cheese that fits nicely in a low sodium diet. When I first started my low sodium diet I wondered if I'd ever eat mac and cheese again. Well the day has come! This low sodium mac and cheese recipe simply fits the bill.

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Nutrition Facts

Serving Size 1 Cup

Servings 3


Amount Per Serving
Calories 429.0
% Daily Value *
Total Fat 14.8g23%
Saturated Fat 8.5g43%
Cholesterol 33.6mg12%
Sodium 125.3mg6%
Total Carbohydrate 58.8g20%
Dietary Fiber 3.3g14%
Sugars 1.2g
Protein 15.7g32%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields3 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 7 oz Pasta (about 2 cups dry)
 2 tbsp Unsalted Butter
 2 tbsp Flour
 ½ tsp tsp dry mustard
  tsp tsp garlic powder
 2 tbsp 1 cup milk (I use 1%)
 2 tbsp nutritional yeast
 1 oz Mozzarella* (grated)
 1 oz Cream cheese**
 Ground black pepper (to taste)
 * Nutritional information is based on Kraft, which has 150 mg sodium per ounce.
  ** Nutritional information is based on a generic cream cheese with 95 mg sodium per ounce.

1

Cook the macaroni according to package directions. Drain.

2

While the macaroni is cooking, melt the butter in a small saucepan over low heat.

3

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.

4

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.

5

Stir the nutritional yeast, mozzarella, and cream cheese into the sauce. Heat the mixture long enough for the cheese to melt. Remove from heat.

6

Stir the cooked macaroni into the sauce and serve immediately.

Source: 

http://www.sodiumoptional.com/creamy-low-sodium-mac-cheese/

Ingredients

 7 oz Pasta (about 2 cups dry)
 2 tbsp Unsalted Butter
 2 tbsp Flour
 ½ tsp tsp dry mustard
  tsp tsp garlic powder
 2 tbsp 1 cup milk (I use 1%)
 2 tbsp nutritional yeast
 1 oz Mozzarella* (grated)
 1 oz Cream cheese**
 Ground black pepper (to taste)
 * Nutritional information is based on Kraft, which has 150 mg sodium per ounce.
  ** Nutritional information is based on a generic cream cheese with 95 mg sodium per ounce.

Directions

1

Cook the macaroni according to package directions. Drain.

2

While the macaroni is cooking, melt the butter in a small saucepan over low heat.

3

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.

4

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.

5

Stir the nutritional yeast, mozzarella, and cream cheese into the sauce. Heat the mixture long enough for the cheese to melt. Remove from heat.

6

Stir the cooked macaroni into the sauce and serve immediately.

Low Sodium Creamy Mac & Cheese

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