Low Sodium Classic Baked Macaroni and Cheese

Indulge in the comforting flavors of homemade mac and cheese with a healthier twist in this Low Sodium Classic Baked Macaroni and Cheese recipe. Perfectly creamy yet guilt-free, this dish combines tender elbow macaroni with a velvety cheese sauce made from sharp cheddar and Parmesan, all layered under a golden breadcrumb crust. Flavored with a medley of spices including garlic powder, onion powder, and paprika, each bite is packed with bold taste while still being heart-friendly, thanks to the use of low-sodium chicken broth and unsalted butter. With just 20 minutes of prep and simple pantry staples, this recipe delivers a wholesome, family-friendly meal that’s perfect for weeknight dinners or cozy gatherings. Serve it as a stand-alone entrée or a satisfying side dish—you can’t go wrong with this crowd-pleasing classic!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 8 ounces Elbow macaroni
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1 cup Low-sodium chicken broth
• 1 cup Skim milk
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.25 teaspoon Ground black pepper
• 0.25 teaspoon Ground mustard
• 0.25 teaspoon Paprika
• 2 cups Sharp cheddar cheese, shredded
• 0.5 cup Parmesan cheese, grated
• 0.5 cup Breadcrumbs
• 1 tablespoon Olive oil

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Cook the elbow macaroni in a large pot of boiling water until al dente, following package instructions. Drain the pasta and set aside.

Step 3

In a medium saucepan over medium heat, melt the unsalted butter.

Step 4

Add the all-purpose flour to the melted butter, stirring continuously to form a roux. Cook for about 1-2 minutes until lightly golden.

Step 5

Gradually whisk in the low-sodium chicken broth, followed by the skim milk. Stir constantly to avoid lumps, cooking until the mixture thickens and bubbles gently.

Step 6

Reduce the heat to low, then stir in the garlic powder, onion powder, ground black pepper, ground mustard, and paprika for added flavor.

Step 7

Slowly add the shredded sharp cheddar cheese to the sauce, stirring until fully melted and smooth. Then, incorporate the grated Parmesan cheese.

Step 8

Combine the drained macaroni with the cheese sauce, mixing thoroughly until the pasta is well coated.

Step 9

Transfer the macaroni and cheese mixture into a lightly greased 2-quart baking dish.

Step 10

In a small bowl, combine the breadcrumbs with the olive oil, mixing until the crumbs are evenly coated.

Step 11

Sprinkle the breadcrumb mixture over the top of the macaroni and cheese.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbly.

Step 13

Allow the baked macaroni and cheese to cool for a few minutes before serving.

Nutrition Facts

Serving size	(1088.8g)

Amount per serving	% Daily Value*
Calories	2632.8

Total Fat 129.9g	0%
Saturated Fat 72.9g	0%
Polyunsaturated Fat 1.3g
Cholesterol 349.3mg	0%
Sodium 3142.9mg	0%
Total Carbohydrate 250.7g	0%
Dietary Fiber 11.1g	0%
Total Sugars 25.3g
Protein 124.6g	0%

Vitamin D 155.4IU	0%
Calcium 2407.7mg	0%
Iron 13.3mg	0%
Potassium 714.9mg	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: 43.8%

Protein: 18.7%

Carbs: 37.6%