Low Sodium Homemade Mac and Cheese
Indulge in the comforting flavors of **Low Sodium Homemade Mac and Cheese**, a healthier twist on the classic dish perfect for those watching their sodium intake. This recipe combines tender elbow macaroni with a creamy, velvety sauce made from low sodium sharp cheddar and Swiss cheese, enhanced by hints of garlic powder, onion powder, and nutmeg for a nuanced flavor profile. The rich, homemade roux incorporates unsalted butter, milk, and heavy cream to create an irresistible texture without relying on excess salt. Quick to prepare in just 40 minutes, this dish serves up wholesome decadence suitable for family dinners or casual get-togethers. Perfect for those seeking a flavorful, low sodium mac and cheese recipe, it’s sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups low sodium sharp cheddar cheese, shredded
- 1 cup Swiss cheese, shredded
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon Dijon mustard
- 0.25 teaspoon nutmeg
Instructions
Bring a large pot of water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
In a separate large saucepan, melt the unsalted butter over medium heat.
Whisk in the flour gradually to form a roux, and cook for about 1 minute, stirring constantly to avoid lumps or browning.
Slowly add the milk and heavy cream while continuously whisking until the mixture is smooth.
Continue to cook the mixture, whisking frequently, until it begins to thicken, about 5-7 minutes.
Lower the heat and add shredded cheddar and Swiss cheese, stirring constantly until the cheese is completely melted and the sauce is smooth.
Add the ground black pepper, garlic powder, onion powder, Dijon mustard, and nutmeg, stirring well to combine.
Fold the cooked macaroni into the cheese sauce, ensuring that all the pasta is well coated.
Remove the pot from heat and let stand for a few minutes to thicken slightly before serving.
Serve warm and enjoy your low sodium homemade mac and cheese.
Nutrition Facts
Calories |
3721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.2 g | 314% | |
| Saturated Fat | 146.3 g | 732% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 1028 mg | 45% | |
| Total Carbohydrate | 229.0 g | 83% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 31.7 g | ||
| Protein | 139.5 g | 279% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 3225 mg | 248% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1046 mg | 22% | |
*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.
