LOW SODIUM BOXED MAC AND CHEESE RECIPES

SIMPLE MAC AND CHEESE RECIPE | ALLRECIPES

Simple Mac and Cheese Recipe | Allrecipes image

Super simple macaroni and cheese to make without having to make a white sauce! I have a casserole setting on my microwave and use that. Takes only 20 minutes.

Provided by BENNETT.MAYO

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 (10.75 ounce) can condensed cream of mushroom soup
1 ¼ cups milk
½ cup shredded Cheddar cheese
1 ½ cups macaroni

Steps:

Cook pasta in a large pot of boiling salted water until al dente. Drain.
Mix together condensed soup and cheese. Using the empty soup can, measure 1 can of milk; mix into the soup mixture. Stir in cooked pasta. Dump into a greased casserole dish, and cover.
Bake at 325 degrees F (165 degrees C) for 45 minutes.

Nutrition Facts : Calories 305.9 calories, CarbohydrateContent 38.3 g, CholesterolContent 20.9 mg, FatContent 11.3 g, FiberContent 1.3 g, ProteinContent 12.4 g, SaturatedFatContent 5.1 g, SodiumContent 613.2 mg, SugarContent 5.8 g

MACARONI AND CHEESE – INSTANT POT RECIPES

Macaroni and Cheese – Instant Pot Recipes image

This is a creamy, cheesy, classic mac ‘n’ cheese! The macaroni cooks in vegetable or chicken broth, and there’s no straining or draining required. For a change of pace, switch out the Cheddar cheese for Fontina, Gruyère, or smoked Gouda.

Provided by Coco Morante

Prep Time 5 minutes

Cook Time 6 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound elbow macaroni
4 cups chicken broth (or vegetable broth, low sodium)
3 tablespoons unsalted butter
12 ounces sharp Cheddar cheese (shredded, 3 cups tightly packed)
1/2 cup Parmesan cheese (shredded, about 2 ounces)
1/2 cup sour cream
1 1/2 teaspoons yellow mustard
1/8 teaspoon cayenne pepper

Steps:

Combine the macaroni, broth, and butter in the Instant Pot.
Secure the lid and set the Steam Release to Sealing. Select the Manual setting and set the cooking time for 6 minutes at high pressure. Perform a quick release by moving the Steam Release to Venting.
Open the pot and stir in the cheeses, sour cream, mustard, and cayenne pepper. Let sit for 5 minutes to thicken, then stir again and serve.

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