Low Sodium Cracker Barrel Mac and Cheese
Indulge in the comforting flavors of creamy, cheesy goodness with this Low Sodium Cracker Barrel Mac and Cheese recipe, a health-conscious twist on the classic Southern favorite. Perfect for those watching their salt intake, this recipe achieves rich, velvety textures by combining unsalted butter, low sodium chicken broth, and a blend of sharp cheddar and Monterey Jack cheeses. Aromatic spices like paprika, garlic powder, and mustard powder elevate the flavor profile, ensuring no shortage of zest despite the reduced sodium. Ready in under 40 minutes, this easy-to-follow recipe is ideal for weeknight dinners or special occasions and can be baked for an irresistibly golden finish. Pair it with a crisp side salad or roasted veggies for a balanced meal that doesn’t skimp on indulgence!
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Recipe Information
Ingredients
- 8 oz Elbow macaroni
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 1.5 cups Low sodium chicken broth
- 1 cup Whole milk
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.5 tsp Ground black pepper
- 0.5 tsp Ground mustard
- 0.25 tsp Paprika
- 0.25 tsp Garlic powder
- 0.25 tsp Crushed red pepper flakes
Instructions
Bring a large pot of water to a boil. Add the elbow macaroni and cook until al dente according to the package instructions. Drain and set aside.
In a large saucepan, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour, stirring constantly to form a roux. Cook for about 2 minutes until the mixture is golden and bubbling.
Slowly whisk in the low sodium chicken broth and whole milk, ensuring there are no lumps. Continue to whisk until the mixture has thickened, about 3-5 minutes.
Reduce the heat to low and add the shredded sharp cheddar cheese and shredded Monterey Jack cheese, stirring continuously until the cheeses have melted smoothly into the sauce.
Stir in the ground black pepper, ground mustard, paprika, garlic powder, and crushed red pepper flakes, ensuring everything is well mixed. Taste the sauce and adjust spices as needed.
Remove the saucepan from the heat and fold in the cooked elbow macaroni until well coated with the cheese sauce.
Transfer the macaroni and cheese mixture to a lightly greased baking dish if you wish to bake it for an extra layer of texture.
Optional: For a golden top, preheat the oven to 375°F (190°C) and bake the macaroni and cheese for about 10 minutes or until the top is slightly golden.
Serve warm, enjoying the creamy low sodium version of Cracker Barrel Mac and Cheese.
Nutrition Facts
Calories |
2851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.8 g | 211% | |
| Saturated Fat | 101.0 g | 505% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 3107 mg | 135% | |
| Total Carbohydrate | 217.8 g | 79% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 20.8 g | ||
| Protein | 132.9 g | 266% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 2767 mg | 213% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 826 mg | 18% | |
*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.
