Low Sodium Mac and Cheese Cup
Indulge in the comforting flavors of homemade mac and cheese with a healthy twist in these Low Sodium Mac and Cheese Cups! Perfectly portioned in a muffin tin, this recipe is ideal for meal prep, snacking, or serving at a gathering. Made with tender elbow macaroni, a creamy roux-based cheese sauce featuring low sodium cheddar, and a hint of paprika for added depth, these bite-sized delights deliver all the satisfaction without the extra salt. Quick to prepare and oven-baked for a golden finish, they're easy to make and even easier to enjoy. Garnish with fresh parsley for a pop of color and flavor, and savor the wholesome goodness in every bite!
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Recipe Information
Ingredients
- 1 cup Elbow macaroni
- 1 tablespoon Unsalted butter
- 1 tablespoon All-purpose flour
- 1 cup Whole milk
- 1 cup Low sodium cheddar cheese, shredded
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 1 as needed Cooking spray
- 1 teaspoon Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly spray a muffin tin with cooking spray to prevent sticking.
Bring a pot of water to a boil. Add the elbow macaroni and cook for 6-7 minutes until al dente. Drain and set aside.
In the same pot, melt the unsalted butter over medium heat. Add the all-purpose flour, stirring continuously for about 1 minute to create a roux.
Slowly whisk in the whole milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens, about 3-5 minutes.
Reduce the heat to low and stir in the shredded low sodium cheddar cheese. Mix until the cheese has fully melted and the sauce is smooth.
Add the ground black pepper and paprika to the cheese sauce, then combine the cooked macaroni with the sauce. Make sure all the macaroni is well coated.
Divide the mac and cheese evenly among the muffin tin cups.
Bake in the preheated oven for 10 minutes or until the tops are slightly golden and set.
Allow the mac and cheese cups to cool for a few minutes before gently removing them from the muffin tin.
Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
1118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 35.6 g | 178% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 15.4 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 1110 mg | 85% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 492 mg | 10% | |
*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.
