Lighter on sodium but not on taste! This mac and cheese is perfect for those watching their salt intake.
Satisfy your sweet tooth with this easy-to-make recipe for Creamy Low-Sodium Mac and Cheese.
1. Info for Creamy Low-Sodium Mac and Cheese
- Cook Time: 1 Hr 0 Min
- Total Time: 1 Hr 0 Min
- Servings: 11
- Calories: 548.39 kcal
2. Ingredients for Creamy Low-Sodium Mac and Cheese
- Nonstick cooking spray
- 10oz. Swiss cheese, grated
- 10oz. sharp Cheddar cheese, grated
- 2oz. cream cheese, cut into ½” cubes
- 1 lb. short-cut pasta
- 6 Tbs. (84g) unsalted butter
- ½ cup (60g) all-purpose flour
- 4 ½ cups whole milk
- ½ tsp. mustard powder
- ½ tsp. salt
- ¼ tsp. white or black pepper
- 4oz. (36 crackers) reduced sodium buttery round crackers (like Ritz Hint of Salt)
- ¼ cup (57g) unsalted butter, melted
3. Directions:
- Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Bring a large pot of water to a boil and add the salt.
- Using a cheese grater or food processor fitted with a grating attachment, grate the Cheddar and Swiss cheeses. Set aside.
- Cut the cream cheese into 1/2 inch cubes. Set aside.
- Add the elbow macaroni to the water. Cook, stirring occasionally, until the pasta is al dente, about 9 minutes. Drain the pasta in a large colander, and rinse thoroughly with cold water.
- Preheat the oven to 375°F.
- In a large pot over medium heat, melt the butter.
- Once melted, add the flour. Whisk to thoroughly combine. Continue whisking until the roux turns slightly golden and begins to smell toasty, 1-2 minutes.
- Slowly stream the milk into the pot while continuing to whisk. Cook the mixture, whisking steadily, until it begins to thicken and bubble, 4-5 minutes.
- Once bubbling, turn off the heat. Add the mustard powder, salt, and black pepper.
- Add the cheeses to the pot one handful at a time, whisking slowly after each addition.
- Once the sauce is smooth, add the drained pasta noodles to the pot. Stir until combined.
- Pour the pasta into the prepared baking dish.
- Place the crackers in a plastic bag and crush them to the consistency of coarse sand using a rolling pin. Transfer the cracker crumbs to a large bowl.
- Place the butter in a microwave-safe bowl. Microwave on high until butter is melted, about 30 seconds. Pour the melted butter over the cracker crumbs. Mix with a fork until the crumbs are evenly moistened.
- Sprinkle the cracker crumbs in an even layer over the pasta.
- Bake the mac and cheese on middle rack of oven until bubbling at the edges and the cracker crumbs are slightly browned, 25-28 minutes.
- Check to see that mac and cheese is done. Remove from oven or add time as needed.
- Allow macaroni and cheese to rest 15-20 minutes before serving.