Low Sodium Cracker Barrel Mac and Cheese

Indulge in the comforting, cheesy goodness of Low Sodium Cracker Barrel Mac and Cheese—a delightful twist on the classic favorite, made with health-conscious ingredients. Perfect for those looking to cut back on sodium without sacrificing flavor, this recipe combines the creaminess of sharp cheddar and Monterey Jack cheeses with a perfectly seasoned roux, made with unsalted butter, low sodium chicken broth, and aromatic spices like paprika, ground mustard, and garlic powder. The tender elbow macaroni is coated in a velvety cheese sauce and can be baked to golden perfection for added texture. Ready in just 40 minutes, this dish is an irresistible, guilt-free way to enjoy the iconic Cracker Barrel mac and cheese experience at home. Perfect for family dinners or potlucks, it's comfort food reimagined!

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 oz Elbow macaroni
• 4 tbsp Unsalted butter
• 3 tbsp All-purpose flour
• 1.5 cups Low sodium chicken broth
• 1 cup Whole milk
• 2 cups Shredded sharp cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 0.5 tsp Ground black pepper
• 0.5 tsp Ground mustard
• 0.25 tsp Paprika
• 0.25 tsp Garlic powder
• 0.25 tsp Crushed red pepper flakes

Directions

Step 1

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

Step 2

In a large saucepan, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour, stirring constantly to form a roux. Cook for about 2 minutes until the mixture is golden and bubbling.

Step 3

Slowly whisk in the low sodium chicken broth and whole milk, ensuring there are no lumps. Continue to whisk until the mixture has thickened, about 3-5 minutes.

Step 4

Reduce the heat to low and add the shredded sharp cheddar cheese and shredded Monterey Jack cheese, stirring continuously until the cheeses have melted smoothly into the sauce.

Step 5

Stir in the ground black pepper, ground mustard, paprika, garlic powder, and crushed red pepper flakes, ensuring everything is well mixed. Taste the sauce and adjust spices as needed.

Step 6

Remove the saucepan from the heat and fold in the cooked elbow macaroni until well coated with the cheese sauce.

Step 7

Transfer the macaroni and cheese mixture to a lightly greased baking dish if you wish to bake it for an extra layer of texture.

Step 8

Optional: For a golden top, preheat the oven to 375°F (190°C) and bake the macaroni and cheese for about 10 minutes or until the top is slightly golden.

Step 9

Serve warm, enjoying the creamy low sodium version of Cracker Barrel Mac and Cheese.

Nutrition Facts

Serving size	(1251.0g)

Amount per serving	% Daily Value*
Calories	2851.1

Total Fat 164.8g	0%
Saturated Fat 101.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 495.4mg	0%
Sodium 3107.1mg	0%
Total Carbohydrate 217.8g	0%
Dietary Fiber 9.4g	0%
Total Sugars 20.8g
Protein 132.9g	0%

Vitamin D 131.4IU	0%
Calcium 2766.7mg	0%
Iron 11.4mg	0%
Potassium 825.6mg	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: 51.4%

Protein: 18.4%

Carbs: 30.2%