NO SALT CHEESE RECIPES
LOW SODIUM MAC AND CHEESE RECIPE [ LESS THAN 200MG SODIUM ...
A favorite for a lot of people, macaroni and cheese can be a tough meal for anyone following a low sodium or kidney-friendly diet. This low sodium mac and cheese recipe is easy to make and uses lower sodium cheeses.
Provided by Anthony Valentine
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 3
Number Of Ingredients 10
Steps:
- Cook the macaroni according to package directions. Drain.
- While the macaroni is cooking, melt the butter in a small saucepan over low heat.
- Using a wooden spoon, stir the flour, dry mustard, garlic powder, and black pepper into the melted butter.
- Cook over low heat, stirring until the mixture is smooth and bubbly.
- Stir in milk, about a quarter cup at a time, making sure that the milk is incorporated after each addition.
- Once you have added all the milk, boil for about 1 minute, stirring constantly.
- Stir the nutritional yeast, mozzarella, and cream cheese into the sauce.
- Heat the mixture long enough for the cheese to melt. Remove from heat.
- Stir the cooked macaroni into the sauce and serve immediately.
Nutrition Facts : ServingSize 1 cup, SodiumContent 142 mg, SaturatedFatContent 11 g, SugarContent 7 g, FatContent 16 g, CholesterolContent 19 mg, ProteinContent 17 g, Calories 458 kcal, CarbohydrateContent 60 g, FiberContent 4 g
ULTIMATE BAKED LOW SODIUM MACARONI AND CHEESE - HACKING SALT
A low sodium version of a classic comfort food
Provided by Christopher Lower
Categories Side Dish
Total Time 58 minutes
Prep Time 10 minutes
Cook Time 48 minutes
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a large pot of boiling, unsalted water cook the pasta to al dente (about 8 minutes). Remove from heat and drain.
- While the pasta is cooking, in a separate pot, melt the butter. You need to make a roux. Whisk in the flour, turmeric, and mustard and keep whisking for about five minutes. Make sure it's free of lumps.
- Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- Whisk your egg in a cup and slowly add in the egg to avoid scrambling it.
- Stir in 3/4 of the cheese. Season with pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
- Melt the butter in a saute pan and toss the breadcrumbs to coat. Top the macaroni with the bread crumbs.
- Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Nutrition Facts : ServingSize 1 cup, Calories 272.1 kcal, CarbohydrateContent 13.3 g, ProteinContent 14.9 g, FatContent 13.3 g, SaturatedFatContent 8.1 g, CholesterolContent 49 mg, SodiumContent 75.6 mg, FiberContent 1.2 g, SugarContent 4.2 g, UnsaturatedFatContent 2.5 g
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