Go Back
Low Sodium Macaroni and Cheese Recipe

Low Sodium Macaroni and Cheese Recipe

A creamy, cheesy, and heart-healthy macaroni and cheese made with low sodium ingredients. Perfect for a comforting meal without the extra salt.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz whole wheat elbow macaroni or pasta of choice
  • 2 cups low sodium shredded cheddar cheese
  • 1/2 cup low sodium cream cheese
  • 2 cups unsweetened milk dairy or plant-based
  • 2 tbsp unsalted butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • Freshly ground black pepper to taste
  • Optional: steamed broccoli peas, or cooked chicken

Equipment

  • Large pot for boiling pasta
  • Medium saucepan
  • Whisk or silicone spatula
  • Baking dish (optional)
  • Measuring cups and spoons

Method
 

  1. Cook Pasta: Boil pasta in unsalted water until al dente. Drain and set aside.
  2. Make Cheese Sauce: In a saucepan, melt butter over medium heat. Add garlic and onion powders. Gradually whisk in milk. Slowly add cheeses, stirring until creamy.
  3. Combine Pasta and Sauce: Add cooked pasta to the sauce and stir until evenly coated.
  4. Optional Baking: Transfer to a greased baking dish, top with breadcrumbs, and bake at 350°F (175°C) for 15 minutes until golden brown.
  5. Serve: Garnish with fresh herbs or extra cheese if desired.

Notes

  • Taste and adjust seasoning gradually; avoid adding extra salt.
  • Use sharp cheeses to maximize flavor while keeping sodium low.
  • Add vegetables or proteins to make it a complete meal.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
  • For a creamier sauce, add a splash of milk when reheating.
  • Low Sodium Macaroni and Cheese Recipe