Low Sodium Classic Macaroni Pie
Indulge in the comfort of this **Low Sodium Classic Macaroni Pie**, a heartwarming twist on the beloved Southern staple. Crafted with tender elbow macaroni, a velvety cheddar cheese sauce made from unsalted chicken stock and milk, and a golden breadcrumb topping, this recipe delivers all the classic flavors with a healthier sodium-conscious approach. A hint of mustard and garlic powder enhances the dish with subtle layers of flavor, while the creamy baked texture and crispy finish make it irresistible. Perfect for family dinners or holiday gatherings, this lighter version of macaroni pie proves that low sodium can be rich in taste. Ready in under an hour, it's simple to prepare and guaranteed to please every palate around the table!
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Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup unsalted chicken stock
- 1 cup whole milk
- 8 ounces sharp cheddar cheese, shredded
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon mustard powder
- 0.5 teaspoon garlic powder
- 1 large egg, beaten
- 0.5 cup unsalted breadcrumbs
Instructions
Preheat your oven to 350°F (175°C).
Cook the elbow macaroni in a large pot of boiling water until al dente, about 8 minutes. Drain well and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the flour until smooth and cook for 2 minutes.
Gradually add the unsalted chicken stock and whole milk to the saucepan, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.
Remove the saucepan from heat and stir in the shredded cheddar cheese, ground black pepper, mustard powder, and garlic powder until the cheese is melted and the sauce is smooth.
In a large bowl, combine the cooked macaroni, cheese sauce, and the beaten egg. Mix until everything is well incorporated.
Transfer the macaroni mixture into a greased 9-inch pie dish, smoothing the top with a spatula.
Sprinkle the unsalted breadcrumbs evenly over the top of the macaroni pie.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Allow the pie to cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
2653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.0 g | 167% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 2108 mg | 92% | |
| Total Carbohydrate | 257.8 g | 94% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 23.3 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 2088 mg | 161% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 909 mg | 19% | |
*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.
