Low Sodium Classic Creamy Macaroni and Cheese
Indulge in the creamy comfort of nostalgia with this 'Low Sodium Classic Creamy Macaroni and Cheese,' a healthier take on the beloved favorite. Featuring tender elbow macaroni swirled in a velvety cheese sauce made from sharp cheddar and Emmental, this recipe delivers delicious flavor without excess sodium. The rich sauce, infused with subtle hints of ground mustard, garlic powder, and a touch of paprika, pairs perfectly with the pasta to create a dish that’s hearty yet balanced. A blend of whole milk and low sodium chicken broth ensures a creamy consistency without overpowering salinity, making it a great option for those mindful of sodium intake. Ready in just 30 minutes, it’s a quick and satisfying choice for weeknight dinners or as a crowd-pleasing side. Serve it warm, topped with a sprinkle of fresh parsley for a burst of color and herby aroma! Perfect for lovers of classic comfort food with a healthy twist.
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 2 cups milk, whole
- 1 cup low sodium chicken broth
- 2 cups sharp cheddar cheese, shredded
- 1 cup Emmental cheese, shredded
- 1 teaspoon ground mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon paprika
- 1 tablespoon fresh parsley, chopped
Instructions
Bring a large pot of water to a boil over high heat. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the unsalted butter. Gradually whisk in the all-purpose flour until a smooth paste forms, cooking for about 1-2 minutes to remove the raw flour taste.
Slowly pour in the whole milk and low sodium chicken broth, whisking constantly to ensure no lumps form. Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.
Reduce the heat to low. Stir in the shredded sharp cheddar cheese and Emmental cheese, a handful at a time, allowing each addition to melt completely before adding the next.
Add the ground mustard, garlic powder, ground black pepper, and paprika to the cheese sauce. Stir well to combine all the flavors.
Add the cooked macaroni to the cheese sauce, stirring to coat the pasta evenly.
Cook for an additional 2-3 minutes on low heat until heated through.
Serve immediately, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
3500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.2 g | 228% | |
| Saturated Fat | 105.2 g | 526% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 2432 mg | 106% | |
| Total Carbohydrate | 322.1 g | 117% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 36.4 g | ||
| Protein | 156.0 g | 312% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 3054 mg | 235% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1378 mg | 29% | |
*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.
