Low Sodium Classic Baked Mac & Cheese
Indulge in the comforting flavors of this Low Sodium Classic Baked Mac & Cheese, a healthier twist on the ultimate comfort food. Perfectly al dente elbow macaroni is enveloped in a velvety, homemade cheese sauce made with a blend of sharp cheddar and creamy mozzarella cheeses, all without the extra sodium. Infused with aromatic hints of ground mustard and nutmeg, this dish is topped with a golden, crispy breadcrumb crust enhanced with fresh parsley and paprika. Quick to prepare and baked to bubbly perfection in just 25 minutes, this lighter version of traditional macaroni and cheese is perfect for anyone looking for a low-sodium meal without sacrificing rich, cheesy flavor. Great as a weeknight dinner standout or an irresistible potluck option, it’s a comforting crowd-pleaser you can feel good about serving.
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Low-sodium chicken broth
- 1 cup Whole milk
- 0.5 teaspoon Ground mustard
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg
- 8 ounces Shredded sharp cheddar cheese
- 4 ounces Shredded mozzarella cheese
- 0.5 cup Bread crumbs
- 0.25 teaspoon Paprika
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Cook the macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the unsalted butter over medium heat.
Add the flour to the melted butter, whisking constantly, and cook for about 1 to 2 minutes until the mixture is lightly golden.
Gradually whisk in the low-sodium chicken broth and whole milk, stirring continuously until the mixture begins to thicken and bubble.
Reduce the heat to low and add the ground mustard, black pepper, and nutmeg.
Slowly stir in the shredded sharp cheddar cheese and mozzarella cheese, a handful at a time, until completely melted and smooth.
Add the cooked macaroni to the cheese sauce, stirring to coat the pasta evenly.
Transfer the mac and cheese mixture to a greased 2-quart baking dish, spreading it evenly.
In a small bowl, combine the bread crumbs with paprika and chopped parsley, then sprinkle the mixture over the mac and cheese.
Bake in the preheated oven for 20 to 25 minutes, until the top is golden brown and bubbly.
Remove from the oven and let cool for a few minutes before serving. Enjoy your low sodium classic baked mac and cheese!
Nutrition Facts
Calories |
2941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 2876 mg | 125% | |
| Total Carbohydrate | 258.2 g | 94% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 26.5 g | ||
| Protein | 140.1 g | 280% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2895 mg | 223% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 711 mg | 15% | |
*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.
