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Creamy Low Sodium Macaroni and Cheese

Creamy Low Sodium Macaroni and Cheese
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★★★★★

5 from 23 reviews

NUTRITIONAL SUMMARY:

124 mg sodium per serving

142.3 mg potassium per serving

95.3 mg phosphorus per serving

Ingredients

Scale
  • 7 ounces macaroni ((about 2 cups dry))
  • 2 Tbsp unsalted butter
  • 2 Tbsp flour
  • 1/2 tsp dry mustard
  • 1/8 tsp garlic powder
  • Ground black pepper ((to taste))
  • 1 cup milk ((I use 1%))
  • 2 Tbsp nutritional yeast
  • 1 oz mozzarella* ((grated))
  • 1 oz cream cheese**

Instructions

  1. Cook the macaroni according to package directions. Drain.
  2. While the macaroni is cooking, melt the butter in a small saucepan over low heat.
  3. Using a wooden spoon, stir the flour, dry mustard, garlic powder, and black pepper into the melted butter. Cook over low heat, stirring until the mixture is smooth and bubbly.
  4. Stir in milk, about a quarter cup at a time, making sure that the milk is incorporated after each addition. Once you have added all the milk, boil for about 1 minute, stirring constantly.
  5. Stir the nutritional yeast, mozzarella, and cream cheese into the sauce. Heat the mixture long enough for the cheese to melt. Remove from heat.
  6. Stir the cooked macaroni into the sauce and serve immediately.

Notes

NUTRITIONAL INFORMATION – Yield: 3 servings, about 1 cup each. 95.3 mg phosphorus per serving.

This is best when eaten fresh, but will keep in the fridge for a few days.

* Nutritional information is based on Kraft, which has 150 mg sodium per ounce.

** Nutritional information is based on a generic cream cheese with 90 mg sodium per ounce.

Find it online: https://www.sodiumoptional.com/creamy-low-sodium-mac-cheese/