Reduced-Sodium Mac and Cheese

Aubrey: "Very creamy sauce. We used shells instead of elbo…" Read More

Lighter on sodium but not on taste! This mac and cheese is perfect for those watching their salt intake.


  • nonstick cooking spray
  • 1 pound short-cut pasta (elbow macaroni)
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 1/2 cups whole milk
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (or white pepper)
  • 10 ounces swiss cheese (grated)
  • 10 ounces sharp cheddar cheese (grated)
  • 2 ounces cream cheese (cut into ½” cubes)
  • 36 reduced sodium round buttery crackers (ex: Ritz Hint of Salt)
  • 1/4 cup unsalted butter (melted)


  1. Preheat the oven to 375° F.
  2. Spray a 9x13” baking dish with cooking spray. Set aside.
  3. Using a cheese grater or food processor fitted with a grating attachment, grate the Swiss and cheddar cheeses. Set aside.
  4. Cut the cream cheese into ½” cubes. Set aside.
  5. Bring a large pot of water to a boil.
  6. Add the noodles to the water. Cook for 9-10 minutes, stirring occasionally, until the pasta is al dente.
  7. Drain the pasta in a large colander, and rinse thoroughly with cold water.
  8. In a large pot over medium heat, melt the butter.
  9. Once melted, add the flour. Whisk to thoroughly combine.
  10. Continue whisking for 1-2 minutes, until the roux turns slightly golden and begins to smell toasty.
  11. Slowly stream the milk into the pot while continuing to whisk.
  12. Cook the mixture, whisking steadily for 4-5 minutes, until it begins to thicken and bubble.
  13. Once bubbling, turn off the heat. Add the ground mustard, salt, and black pepper to taste.
  14. Add the cheeses to the pot one handful at a time, whisking slowly after each addition.
  15. Once the sauce is smooth, add the drained pasta noodles to the pot. Stir until combined.
  16. Place the crackers in the bowl of a food processor or blender. Pulse 4 or 5 times, or until they are the texture of coarse sand.
  17. Transfer the cracker crumbs to a large bowl.
  18. Place the butter in a microwave safe bowl. Microwave on high for 30-40 seconds, until melted.
  19. Pour the melted butter over the cracker crumbs. Mix with a fork until the crumbs are evenly moistened.
  20. Sprinkle the cracker crumbs in an even layer over the pasta. Transfer the dish to the preheated oven.
  21. Bake the macaroni and cheese for 25-28 minutes, until the edges are bubbling and the cracker crumbs are slightly browned.
  22. Remove the dish from the oven. Allow it to rest for 15-20 minutes before serving.
Discover more recipes from Yummly

NutritionView more



Calories820Calories from Fat520
Total Fat58g89%
Saturated Fat36g180%
Trans Fat
Calories from Fat520
Total Carbohydrate39g13%
Dietary Fiber0g0%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Aubrey 4 Jun
Very creamy sauce. We used shells instead of elbows and 2% milk instead of whole but still turned out nicely. Garnished with some parsley for serving.
melanie 4 Apr
Yumm. Delicious and healthy