Low Sodium Baked Macaroni and Cheese
Indulge in the classic comfort of mac and cheese with a healthier twist in this Low Sodium Baked Macaroni and Cheese recipe. Perfect for those watching their salt intake, this dish combines al dente elbow macaroni with a rich and creamy cheese sauce made from low sodium broth, reduced-fat cheddar, and part-skim mozzarella. A delicate blend of seasonings—think smoked paprika, mustard powder, and a hint of garlic—adds depth of flavor, while a golden panko breadcrumb topping ensures a satisfying crunch in every bite. Quick to prepare and baked to bubbly perfection, this lower-sodium take on a traditional favorite is a wholesome way to enjoy cheesy goodness guilt-free. Serve it as a main course or alongside your favorite protein for a family-friendly meal packed with flavor and comfort.
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Low sodium chicken or vegetable broth
- 1 cup Fat-free milk
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground mustard powder
- 0.5 teaspoon Granulated garlic
- 0.25 teaspoon Smoked paprika
- 2 cups Shredded reduced-fat sharp cheddar cheese
- 1 cup Shredded part-skim mozzarella cheese
- 0.5 cup Panko breadcrumbs (unsalted)
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish with non-stick spray or a touch of butter.
Bring a large pot of water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to form a roux.
Gradually whisk in the low sodium broth and milk, stirring constantly to avoid lumps. Continue to cook and stir until the mixture thickens, about 5-7 minutes.
Season the sauce with ground black pepper, ground mustard powder, granulated garlic, and smoked paprika. Stir until the spices are well combined.
Remove the saucepan from heat and gradually stir in the shredded reduced-fat sharp cheddar cheese and part-skim mozzarella cheese until smooth and melted.
Combine the cooked macaroni with the cheese sauce, stirring until the pasta is well coated.
Pour the macaroni and cheese into the prepared baking dish. Sprinkle the panko breadcrumbs evenly over the top.
Bake in the preheated oven for 20 minutes, or until the breadcrumbs are golden and the cheese is bubbly.
Remove from oven and let stand for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 2996 mg | 130% | |
| Total Carbohydrate | 257.4 g | 94% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 26.3 g | ||
| Protein | 137.2 g | 274% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2897 mg | 223% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1043 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
