Low Sodium Classic Baked Macaroni and Cheese
Indulge guilt-free with this Low Sodium Classic Baked Macaroni and Cheese, a healthier twist on the ultimate comfort food. Perfectly al dente elbow macaroni is enveloped in a luscious, low-sodium cheese sauce made from sharp cheddar, Parmesan, skim milk, and a hint of rich chicken broth for added depth. A medley of spices, including garlic powder, onion powder, and ground mustard, delivers bold flavor without extra salt. Topped with golden, olive oil-tossed breadcrumbs, this oven-baked dish offers the ideal balance of creamy and crunchy textures. Ready in under an hour, this satisfying recipe is perfect for weeknight dinners or cozy gatherings.
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Recipe Information
Ingredients
- 8 ounces Elbow macaroni
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Low-sodium chicken broth
- 1 cup Skim milk
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Ground mustard
- 0.25 teaspoon Paprika
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 350°F (175°C).
Cook the elbow macaroni in a large pot of boiling water until al dente, following package instructions. Drain the pasta and set aside.
In a medium saucepan over medium heat, melt the unsalted butter.
Add the all-purpose flour to the melted butter, stirring continuously to form a roux. Cook for about 1-2 minutes until lightly golden.
Gradually whisk in the low-sodium chicken broth, followed by the skim milk. Stir constantly to avoid lumps, cooking until the mixture thickens and bubbles gently.
Reduce the heat to low, then stir in the garlic powder, onion powder, ground black pepper, ground mustard, and paprika for added flavor.
Slowly add the shredded sharp cheddar cheese to the sauce, stirring until fully melted and smooth. Then, incorporate the grated Parmesan cheese.
Combine the drained macaroni with the cheese sauce, mixing thoroughly until the pasta is well coated.
Transfer the macaroni and cheese mixture into a lightly greased 2-quart baking dish.
In a small bowl, combine the breadcrumbs with the olive oil, mixing until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture over the top of the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbly.
Allow the baked macaroni and cheese to cool for a few minutes before serving.
Nutrition Facts
Calories |
2528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.6 g | 164% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 2764 mg | 120% | |
| Total Carbohydrate | 243.0 g | 88% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 21.0 g | ||
| Protein | 117.7 g | 235% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 2479 mg | 191% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1100 mg | 23% | |
*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.
