Low Sodium Baked Macaroni and Cheese

Indulge in comfort food without the guilt with our Low Sodium Baked Macaroni and Cheese! This recipe transforms a classic favorite into a heart-healthy dish by swapping traditional ingredients for reduced-sodium and lightened-up options. Creamy, cheesy, and perfectly spiced, the velvety cheese sauce features reduced-fat sharp cheddar and mozzarella, paired with aromatic hints of smoked paprika, garlic, and mustard powder. Topped with crispy unsalted panko breadcrumbs and baked to golden perfection, this dish delivers a satisfying crunch in every bite. Easy to make in under an hour, it’s a wholesome, family-friendly meal that doesn’t skimp on flavor. Perfect for weeknight dinners or as a crowd-pleasing side dish!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 ounces Elbow macaroni
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 2 cups Low sodium chicken or vegetable broth
• 1 cup Fat-free milk
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Ground mustard powder
• 0.5 teaspoon Granulated garlic
• 0.25 teaspoon Smoked paprika
• 2 cups Shredded reduced-fat sharp cheddar cheese
• 1 cup Shredded part-skim mozzarella cheese
• 0.5 cup Panko breadcrumbs (unsalted)
• 2 tablespoons Chopped fresh parsley

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish with non-stick spray or a touch of butter.

Step 2

Bring a large pot of water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.

Step 3

In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to form a roux.

Step 4

Gradually whisk in the low sodium broth and milk, stirring constantly to avoid lumps. Continue to cook and stir until the mixture thickens, about 5-7 minutes.

Step 5

Season the sauce with ground black pepper, ground mustard powder, granulated garlic, and smoked paprika. Stir until the spices are well combined.

Step 6

Remove the saucepan from heat and gradually stir in the shredded reduced-fat sharp cheddar cheese and part-skim mozzarella cheese until smooth and melted.

Step 7

Combine the cooked macaroni with the cheese sauce, stirring until the pasta is well coated.

Step 8

Pour the macaroni and cheese into the prepared baking dish. Sprinkle the panko breadcrumbs evenly over the top.

Step 9

Bake in the preheated oven for 20 minutes, or until the breadcrumbs are golden and the cheese is bubbly.

Step 10

Remove from oven and let stand for 5 minutes. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(1412.8g)

Amount per serving	% Daily Value*
Calories	2455.9

Total Fat 103.0g	0%
Saturated Fat 56.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 249.3mg	0%
Sodium 2995.6mg	0%
Total Carbohydrate 257.4g	0%
Dietary Fiber 12.4g	0%
Total Sugars 26.3g
Protein 137.2g	0%

Vitamin D 155.4IU	0%
Calcium 2897.2mg	0%
Iron 14.8mg	0%
Potassium 1043.4mg	0%

*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.

Source of Calories

Fat: 37.0%

Protein: 21.9%

Carbs: 41.1%