Low Sodium Mac and Cheese Bites
Craving comfort food but need a heart-healthy twist? These Low Sodium Mac and Cheese Bites are bite-sized bursts of cheesy goodness made with health-conscious ingredients like unsalted butter, low sodium broth, and milk. Perfectly portable and baked in a mini muffin tin, these savory treats feature a creamy base of sharp cheddar and Parmesan cheese paired with a crispy panko breadcrumb topping for texture. With just 40 minutes and minimal prep, they're ideal for appetizers, game day snacks, or kid-friendly meals without sacrificing bold flavor. Enjoy indulgence with less salt in every golden, gooey bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup low sodium chicken or vegetable broth
- 1 cup low sodium milk
- 1.5 cups extra sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- as needed non-stick cooking spray
- 0.5 cup panko breadcrumbs
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C). Spray a mini muffin tin generously with non-stick cooking spray and set aside.
Cook the elbow macaroni according to package instructions, omitting any added salt. Drain well and set aside.
In a medium-sized saucepan, melt the unsalted butter over medium heat. Stir in the flour, and cook, whisking continuously, for about 2 minutes until the mixture turns golden.
Slowly whisk in the low sodium chicken broth and low sodium milk. Bring the mixture to a gentle simmer, continuing to whisk, until it thickens slightly, approximately 3-5 minutes.
Remove the saucepan from the heat and add the sharp cheddar cheese and Parmesan cheese. Stir until the cheese is completely melted and the mixture is smooth.
Stir the cooked macaroni into the cheese sauce, ensuring that all the pasta is well coated.
Spoon the mac and cheese mixture into the prepared mini muffin tin, pressing down lightly.
Sprinkle the tops of each bite with a little panko breadcrumbs and a touch of black pepper.
Bake in the preheated oven for 15 minutes or until the tops are golden brown and the cheese is bubbly.
Let the mac and cheese bites cool slightly in the muffin tin before carefully removing them with the help of a small offset spatula or butter knife.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 2114 mg | 92% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 17.4 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 1970 mg | 152% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 555 mg | 12% | |
*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.
