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Low Sodium Creamy Mac and Cheese

Low sodium creamy mac and cheese recipe
Cukebook

Low Sodium Creamy Mac and Cheese

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Sodium 142 mg
Potassium 378 mg
Phosphorus 257 mg
Protein 17 g
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
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.
Course Dinner, Lunch
Cuisine American
Servings 3
Calories 458 kcal

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

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