Low Sodium Macaroni and Cheese with Ground Beef and Corn

Satisfy your comfort food cravings with this hearty and wholesome Low Sodium Macaroni and Cheese with Ground Beef and Corn. This recipe combines tender whole wheat elbow macaroni, lean ground beef, and sweet bites of corn, all enveloped in a luscious, homemade low sodium cheddar cheese sauce. Made with unsalted butter, low sodium chicken broth, and aromatic spices like onion powder and paprika, this dish delivers rich, cheesy flavor without an overload of salt. Perfectly baked to golden perfection, it’s a healthier twist on a classic family favorite. Ready in just under an hour, this protein-packed meal is ideal for busy weeknights and is sure to leave everyone at the table satisfied. Garnished with fresh parsley, it’s comfort food reimagined for a nutritious yet indulgent dining experience.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 8 ounces whole wheat elbow macaroni
• 1 pound lean ground beef
• 1.5 cups frozen corn kernels
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1.5 cups low sodium chicken broth
• 1 cup low fat milk
• 2 cups shredded low sodium cheddar cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon paprika
• 1 tablespoon fresh parsley

Directions

Step 1

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

Step 2

While the pasta is cooking, heat a large skillet over medium heat. Add the lean ground beef and cook until browned, about 5-7 minutes. Drain any excess fat and return the beef to the skillet.

Step 3

Add the frozen corn kernels to the skillet with the cooked beef. Stir and cook for another 3 minutes, until the corn is heated through. Remove from heat and set aside.

Step 4

In a medium saucepan, melt the unsalted butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes, until the mixture is bubbling and slightly golden.

Step 5

Gradually whisk in the low sodium chicken broth and low fat milk. Continue to cook, whisking constantly, until the sauce thickens, about 5 minutes.

Step 6

Remove the sauce from the heat and stir in the shredded low sodium cheddar cheese until completely melted and smooth.

Step 7

Season the cheese sauce with onion powder, garlic powder, ground black pepper, and paprika. Stir well to combine.

Step 8

In a large bowl, combine the cooked macaroni, ground beef mixture, and cheese sauce. Mix until the macaroni is well coated.

Step 9

Transfer the mixture to a lightly greased 9x13-inch baking dish.

Step 10

Preheat your oven to 350°F (175°C). Cover the baking dish with aluminum foil and bake for 15 minutes.

Step 11

Remove the foil and bake for an additional 10 minutes, or until the top is slightly golden and bubbling.

Step 12

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1862.9g)

Amount per serving	% Daily Value*
Calories	3031.9

Total Fat 139.3g	0%
Saturated Fat 79.0g	0%
Polyunsaturated Fat 0g
Cholesterol 595.1mg	0%
Sodium 1990.1mg	0%
Total Carbohydrate 263.4g	0%
Dietary Fiber 23.6g	0%
Total Sugars 36.4g
Protein 206.4g	0%

Vitamin D 172.0IU	0%
Calcium 2008.2mg	0%
Iron 24.8mg	0%
Potassium 2351.8mg	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: 40.0%

Protein: 26.4%

Carbs: 33.6%