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Low Sodium Macaroni and Cheese Recipe​

Low Sodium Macaroni and Cheese

This low sodium macaroni and cheese is creamy, cheesy, and comforting—all without the extra salt. Perfect for family dinners or a quick weeknight meal, it’s ready in just 25–30 minutes. With a golden breadcrumb topping and rich, velvety sauce, this dish proves that heart-healthy comfort food can be both flavorful and indulgent.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • For the macaroni and cheese:
  • 8 ounces elbow macaroni whole wheat optional
  • 2 cups low sodium shredded cheddar cheese
  • 1 ½ cups low-fat milk
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • Freshly ground black pepper to taste
  • Optional topping:
  • ½ cup whole wheat breadcrumbs
  • 2 tablespoons grated parmesan cheese

Equipment

  • Large pot for boiling pasta
  • Colander
  • Medium saucepan or same pot for cheese sauce
  • Whisk
  • Wooden spoon or silicone spatula
  • Baking dish (optional, if adding topping)
  • Measuring cups and spoons

Method
 

  1. Cook the pasta: Bring a large pot of water to a boil. Add the macaroni and cook until al dente, according to package directions. Drain and set aside.
  2. Prepare the roux: In the same pot, melt the butter over medium heat. Add flour and cook for 1–2 minutes, stirring constantly, until lightly golden.
  3. Make the cheese sauce: Gradually whisk in the milk. Add garlic powder, onion powder, paprika, and black pepper. Stir until the sauce thickens, about 3–4 minutes.
  4. Add the cheese: Reduce heat to low and stir in shredded cheddar until fully melted and smooth. Taste and adjust seasoning as needed.
  5. Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir until evenly coated.
  6. Optional topping: Transfer to a baking dish, sprinkle with breadcrumbs and parmesan, and bake at 375°F (190°C) for 10–12 minutes until golden and bubbly.
  7. Serve: Garnish with fresh herbs if desired and enjoy warm.

Notes

  • Cheese choice: Sharp cheddar gives flavor without salt, but feel free to mix in gouda or mozzarella for creaminess.
  • Make it veggie-packed: Add spinach, broccoli, or roasted squash for extra nutrition.
  • Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave, adding a splash of milk if sauce thickens.
  • Freezing: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
  • Breadcrumb topping: Toss breadcrumbs with a teaspoon of olive oil before baking for extra crunch.
Low Sodium Macaroni and Cheese Recipe​