Ultimate Baked Low Sodium Macaroni And Cheese
A low sodium version of a classic comfort food
Ingredients
- 1/2 pound Elbow Macaroni
- 3 Tbsp Unsalted Butter
- 3 Tbsp All-Purpose Flour
- 1 tsp Turmeric
- 1 Tbsp Powdered Mustard
- 3 cups 1% Milk
- 1/2 cup Yellow Onion finely diced
- 1 large Egg
- 1 Bay Leaf
- 1/2 tsp Paprika
- 12 ounces Low Sodium Swiss Cheese shredded
- 1 tsp Black Pepper fresh ground
For The Topping
- 3 Tbsp Unsalted Butter
- 1 cup Panko Bread Crumbs
Instructions
- 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
Serving: 1cupCalories: 272.1kcalCarbohydrates: 13.3gProtein: 14.9gFat: 13.3gSaturated Fat: 8.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.1gCholesterol: 49mgSodium: 75.6mgPotassium: 123.9mgFiber: 1.2gSugar: 4.2g
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