Low Sodium White Cheddar Mac and Cheese
Indulge in creamy, comforting goodness with this Low Sodium White Cheddar Mac and Cheese recipe, a healthier twist on classic comfort food. Featuring tender elbow macaroni coated in a rich, velvety sauce made from unsalted butter, low sodium chicken or vegetable broth, whole milk, and shredded white cheddar cheese, this dish is packed with flavor while keeping sodium levels in check. Enhanced with aromatic seasonings like garlic, onion, and mustard powder, every bite is deliciously satisfying. For an extra crunch, add an optional golden breadcrumb topping toasted in olive oil. Ready in just 30 minutes, this wholesome, easy-to-make meal is perfect for a weeknight dinner or a crowd-pleasing side dish. Full of cheesy indulgence without the excess salt, this recipe is ideal for those seeking a heart-healthy alternative!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces Elbow macaroni (or small pasta of choice)
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Low sodium chicken broth (or vegetable broth for vegetarian)
- 1 cup Whole milk
- 2 cups White cheddar cheese (shredded, reduced sodium if available)
- 0.5 teaspoon Ground mustard powder
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Onion powder
- 0.25 teaspoon Pepper (freshly ground)
- 0.25 cup Plain breadcrumbs (optional, for topping)
- 1 teaspoon Olive oil (optional, for toasting breadcrumbs)
Instructions
Bring a large pot of water to a boil, and cook the elbow macaroni according to the package directions. Omit any salt. Drain and set aside.
In the same pot, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for 1–2 minutes until slightly golden, stirring constantly to make a roux.
Slowly whisk in the low sodium chicken broth and whole milk until smooth. Continue to cook, whisking frequently, until the mixture thickens (about 3–4 minutes).
Reduce the heat to low. Add the shredded white cheddar cheese a little at a time, stirring until melted and smooth.
Stir in the ground mustard powder, garlic powder, onion powder, and freshly ground pepper. Taste and adjust seasonings as desired but avoid adding salt to keep the dish low sodium.
Gently fold the cooked pasta into the cheese sauce, ensuring all the pasta is evenly coated.
For an optional breadcrumb topping, toast breadcrumbs in a small pan with olive oil over medium heat (about 2–3 minutes) until golden brown. Sprinkle over the mac and cheese before serving.
Serve warm and enjoy your delicious low sodium white cheddar mac and cheese!
Nutrition Facts
Calories |
2295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 1652 mg | 72% | |
| Total Carbohydrate | 224.2 g | 82% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 20.0 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 1989 mg | 153% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 939 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.
