Low Sodium Mac and Cheese
This Low Sodium Mac and Cheese recipe is a delicious option with only 349 mg of sodium per serving. The trick is using low sodium options like unsalted butter, plenty of salt-free seasonings, and Swiss cheese instead of parmesan. These changes cut down on salt without sacrificing any cheesy goodness. And yes, there’s still plenty of cheddar for maximum flavor!
Why You’ll Love This Low Sodium Mac and Cheese
We all know that boxed mac has a high sodium content (we’re looking at you, neon orange cheese powder!), but we don’t really think about it when making it from scratch. All that dairy, from the butter to the cheese, has sodium. And while our bodies need some sodium, too much can definitely hurt us in the long run.
But here, you don’t have to miss out on your favorite comfort foods. Not under my watch! This low sodium version of homemade mac and cheese has the rich, comforting flavors you know and love, without all that darned salt.
Looking for more low sodium recipes? Check out these other pasta dishes:
Ingredients
- Elbow macaroni: This bite-sized pasta is the classic choice for any mac and cheese.
- Unsalted butter: Keeps the sodium low but the flavor rich.
- Olive oil: A light alternative to add some smoothness.
- All-purpose flour: Helps create that creamy, thick sauce we all love.
- 2% milk: Low-fat milk keeps it creamy but lighter.
- Sour cream: Makes the macaroni extra creamy and delicious.
- Cream cheese: Adds a tangy, velvety texture to the sauce.
- Seasoning mix: A blend of smoked paprika, garlic powder, Dijon mustard, and black pepper for bold flavor.
- Shredded cheddar cheese: You can’t have mac and cheese without cheddar!
- Shredded Swiss cheese: Lower sodium than Parmesan, but still adds lots of flavor.
Add Even More Flavor
Want to go beyond plain mac and cheese? Add some other tasty ingredients to really take your dish to the next level. Here are a few suggestions:
- Vegetables: Add color and nutrients with steamed broccoli florets, caramelized onions, sautéed mushrooms, or roasted bell peppers.
- Protein: Stir in shredded, unsalted chicken, low-sodium bacon bits, or even lump crabmeat if you’re feeling fancy.
- Herbs: Fresh herbs like chives, parsley, or thyme can add a burst of freshness without adding any sodium.
- Spices: A pinch of nutmeg or a dash of low-sodium hot sauce can add depth and a little kick!
How to Make Low Sodium Mac and Cheese
Step 1: Cook Pasta
Start by bringing a large pot of water to a boil (do not add salt). Then add the macaroni and cook until al dente. Drain and set aside.
Step 2: Make Cheese Sauce
In a large skillet or pot, melt the butter and olive oil together over medium heat. Sprinkle in the flour and stir to combine. Cook for 1–2 minutes until the flour is lightly golden.
Now slowly pour in the milk, whisking constantly to prevent lumps. Continue whisking until the mixture begins to thicken, about 3–5 minutes.
Lower the heat and whisk in the sour cream, cream cheese, smoked paprika, garlic powder, mustard, and black pepper.
Next, add the cheddar and Swiss a handful at a time, stirring after each addition until fully melted and smooth.
Step 3: Combine & Serve
Time for the best part! Add the drained pasta to the cheese sauce. Stir until every piece is coated and creamy.
Serve and enjoy!
What to Serve with Low Sodium Mac and Cheese
Everyone loves mac and cheese on its own, but we all know it’s super good with a meaty main course. For something light and flavorful, pair it with Low-Sodium Herb-Crusted Salmon. Want a classic combo? Low-Sodium Meatloaf is always a winner. Other great choices are my Low Sodium Horseradish-Crusted Pork Tenderloin and Low Sodium Sloppy Joes. Yum!
Storage & Reheating
Got leftover mac? Store it in an airtight container in the fridge for up to 3 days. When reheating, you can add a splash of milk and stir until creamy again. Not necessary though!
Print
Low Sodium Mac and Cheese
Enjoy this delicious low-sodium mac and cheese by swapping in salt-free seasonings and low-sodium cheeses, without sacrificing any of that cheesy goodness you love.
- Total Time: 30 minutes
- Yield: 6 servings
Ingredients
- 12 oz elbow macaroni
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 1/2 cups 2% milk
- 1/2 cup sour cream
- 2 oz. cream cheese
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
- 1 cup shredded Swiss cheese
Instructions
- Bring a large pot of water to a boil (do not add salt). Add the macaroni and cook until al dente. Drain and set aside.
- In a large skillet or pot, melt the butter and olive oil together over medium heat. Sprinkle in the flour and stir to combine. Cook for 1–2 minutes until the flour is lightly golden.
- Slowly pour in the milk, whisking constantly to prevent lumps. Continue whisking until the mixture begins to thicken, about 3–5 minutes.
- Lower the heat and whisk in the sour cream, cream cheese, smoked paprika, garlic powder, mustard, and black pepper.
- Add the cheddar and Swiss a handful at a time, stirring after each addition until fully melted and smooth.
- Add the drained pasta to the cheese sauce. Stir until every piece is coated and creamy.
Notes
Got leftover mac? Store it in an airtight container in the fridge for up to 3 days. When reheating, you can add a splash of milk and stir until creamy again. Not necessary though!
- Prep Time: 10 minutes (if shredding own cheese)
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt