Low Sodium Macaroni Cheese Recipe 325

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LOW SODIUM MACARONI & CHEESE RECIPE - (3.2/5)

Provided by bossenga

Number Of Ingredients 6



Low Sodium Macaroni & Cheese Recipe - (3.2/5) image

Steps:

  • Cook macaroni as directed but omit salt. In medium saucepan gradually mix broth into flour and pepper until smooth. Add milk. Over medium heat, cook until mixture boils and thickens, stirring constantly. Add cheese. Cook until cheese is melted, stirring occasionally. Toss with macaroni. Note: try a low carb pasta like Dreamfields for an even healthier version.

1 can (14 1/2 ounce size) low sodiumchicken broth
1/4 cup all-purpose flour
1/8 teaspoon pepper
1/2 cup skim milk
6-7 slices swiss or provolone cheese, cut up
3 cups dry elbow macaroni

SKINNY MACARONI AND CHEESE

59% less fat • 54% less sat fat • 24% fewer calories than the original recipe. Make it "my mac and cheese" with simple changes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 8



Skinny Macaroni and Cheese image

Steps:

  • In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
  • Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
  • Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
  • Bake 20 to 25 minutes or until edges are bubbly.

Nutrition Facts : Calories 340, Carbohydrate 44 g, Cholesterol 25 mg, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 5 g, TransFat 0 g

2 cups uncooked regular or whole wheat elbow macaroni (8 oz)
2 cups fat-free (skim) milk
3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)

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