Low Sodium Creamy Mac and Cheese

Low sodium creamy mac and cheese recipe

Low Sodium Creamy Mac and Cheese

Anthony Valentine, Kidney-Friendly Chef
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A favorite for a lot of people, macaroni and cheese can be a tough meal for anyone following a low sodium or kidney-friendly diet. This low sodium mac and cheese recipe is easy to make and uses lower sodium cheeses.
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Low Sodium
Total Time: 30 minutes
Servings: 3
Serving Size:1 cup

Nutrition

Calories:458 kcal
Carbs:60 g
Sodium:142 mg
Potassium:378 mg
Phosphorus:257 mg
Protein:17 g
Fiber:4 g

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.

Notes

This is best when eaten fresh, but will keep in the fridge for a few days

Full Nutrition

Nutrition Facts
Low Sodium Creamy Mac and Cheese
Amount Per Serving (1 cup)
Calories 458 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 11g69%
Cholesterol 19mg6%
Sodium 142mg6%
Potassium 378mg11%
Carbohydrates 60g20%
Fiber 4g17%
Sugar 7g8%
Protein 17g34%
Vitamin A 229IU5%
Vitamin B1 1mg67%
Vitamin B2 1mg59%
Vitamin B3 1mg5%
Vitamin B5 1mg10%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 2µg2%
Calcium 194mg19%
Copper 1mg50%
Folate 27µg7%
Iron 1mg6%
Manganese 1mg50%
Magnesium 45mg11%
Phosphorus 257mg26%
Selenium 49µg70%
Zinc 2mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Anthony Valentine, Kidney-Friendly Chef (122)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

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