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.

Yields3 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 7 oz Pasta (about 2 cups dry)
 2 tbsp Unsalted Butter
 2 tbsp Flour
  tsp tsp garlic powder
 2 tbsp 1 cup milk (I use 1%)
 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.

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.

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
  tsp tsp garlic powder
 2 tbsp 1 cup milk (I use 1%)
 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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