Low Sodium Classic Shells and Cheese
Indulge in creamy comfort with this **Low Sodium Classic Shells and Cheese** recipe—a healthier twist on the beloved classic. Made with tender small shell pasta coated in a velvety cheese sauce, this dish achieves full-bodied flavor without relying on excess salt. A combination of shredded low sodium cheddar and mozzarella cheeses creates a decadent creaminess, while garlic powder, onion powder, and a touch of black pepper add subtle, savory depth. A simple roux made with unsalted butter and all-purpose flour provides the perfect base for the sauce, with 2% milk and low sodium chicken broth keeping it light yet rich. Ready in just 30 minutes, this kid-friendly favorite is perfect as a wholesome side dish or satisfying main course. Sprinkle with dried parsley for a pop of color and serve it piping hot for a dish that’s sure to please everyone at the table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces small shell pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 cup low sodium chicken broth
- 2 cups shredded low sodium cheddar cheese
- 1 cup shredded mozzarella cheese
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon ground black pepper
- 1 teaspoon dried parsley (optional)
Instructions
Bring a large pot of water to a boil over high heat. Add the small shell pasta and cook until al dente, according to package instructions, usually about 8-10 minutes.
While the pasta is cooking, melt the unsalted butter in a medium saucepan over medium heat.
Once the butter is melted, add the all-purpose flour to the saucepan and whisk continuously for about 1-2 minutes to form a roux. The mixture should be smooth and bubbly.
Gradually add the 2% milk and low sodium chicken broth to the roux, whisking constantly to prevent lumps. Continue to cook and stir for about 3-5 minutes, or until the mixture thickens slightly.
Reduce the heat to low and add the shredded low sodium cheddar cheese and mozzarella cheese to the saucepan. Stir until the cheese has completely melted and the sauce becomes smooth and creamy.
Season the cheese sauce with garlic powder, onion powder, and ground black pepper. Stir to combine.
Drain the cooked pasta and return it to the pot. Pour the cheese sauce over the pasta, stirring gently until the pasta is thoroughly coated.
Cook the pasta and cheese mixture over low heat for another 2-3 minutes, stirring occasionally, to ensure everything is heated through.
If desired, sprinkle dried parsley over the shells and cheese for a hint of color and flavor.
Serve immediately as a comforting side dish or a main course.
Nutrition Facts
Calories |
2571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 82.8 g | 414% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 2262 mg | 98% | |
| Total Carbohydrate | 214.5 g | 78% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 28.7 g | ||
| Protein | 134.1 g | 268% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 3094 mg | 238% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 934 mg | 20% | |
*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.
