A low sodium mac and cheese that’s extra creamy and is bursting with flavor from both Boursin cheese and sharp cheddar cheese. This version also cuts sodium and uses gluten-free pasta.
Our lower-sodium Mac and Cheese puts a twist on traditional Mac and cheese by reducing sodium without compromising flavor or creaminess. A low sodium macaroni and cheese recipe the whole family can get behind!
We developed this Mac and cheese recipe with kids in mind. Taking kids through the steps to making this comfort food from scratch, they are sure to learn how to make Mac and cheese healthy yet delicious.
This recipe is on the dinner menu for my kids to make with the plan to serve with Air Fryer Drumsticks. A cheesy pasta that can be served as the main meal or side dish. Either way, it will be requested time and time again!
Help your kiddos gather the equipment and ingredients needed for this recipe then stand-by as they create the tastiest and creamiest Mac and cheese!
Equipment
- large skillet
- spatula
- measuring cups
- measuring spoons
- whisk
Ingredients
- 2 cups whole-wheat elbow pasta, cooked per box instructions
- 3 tablespoons no salt added butter
- 3 tablespoons whole wheat flour
- 2 cups milk
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- 2 cups reduced-sodium cheddar cheese
- 5.2 ounce Boursin cheese
How To Make
- Make the roux. In a large skillet melt butter over medium-high heat. Whisk in the flour.
- Whisk in milk. Slowly add the milk a little at a time, bringing the mixture back to a boil before adding more milk.
- Add the seasonings and cheese. Add the dry mustard and pepper. Stir in the shredded cheese and the Boursin cheese, blending until completely melted.
- Add the pasta. Add the cooked pasta and gently stir until coated in the cheese sauce. Serve as is, or divide into individual serving bowls and top with a little more shredded cheese. Broil until cheese is melted, about 2-3 minutes. Carefully serve once bowls have cooled a bit.
Make A Roux
Mixing fat, flour and liquid together over heat makes a roux. This helps to create a thick & creamy Mac and cheese recipe. Your kids will really enjoy taking over the responsibility of making the roux.
For this soup recipe, you will use butter as the fat. Melt the butter over medium-low heat in the skillet. Then, whisk in the flour. For the liquid, you will use milk. Using a measuring cup, add 1/4 cup of liquid into the skillet. Whisk the liquid into the flour mixture. Repeat adding 1/4 cup of liquid 7 more times until you’ve whisked in a total of 2 cups of liquid into the flour mixture.
FAQs
Boursin cheese is similar to cream cheese – it is soft and creamy.
Sure can. The whole wheat pasta adds a boost of fiber to your kids bowl of Mac and cheese. It can definitely be substituted for regular elbow pasta if preferred.
Learn step-by-step How To Freeze Mac and Cheese (& reheat it too!) if you end up with any leftovers. This recipe is great for kids to grab from the freezer any time they are looking for a snack or meal!
Other Mac and Cheese Recipes
- Veggie Mac and Cheese
- Blue Cheese Mac and Cheese with Bacon
- Crock Pot Mac n Cheese
- Baked Mac and Cheese Cups
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Low Sodium Mac and Cheese
Ingredients
- 3 tablespoons no salt added butter
- 3 tablespoons gluten-free flour
- 2 cups milk we use 1%
- 1/2 teaspoon dry mustard ✅
- 1/4 teaspoon pepper
- 2 cups reduced-sodium cheddar cheese ✅
- 5.2 ounce Boursin cheese ✅
- 2 cups gluten-free elbow pasta, cooked per box instructions
Instructions
- ⭐️ Make the roux. In a large skillet melt butter over medium-high heat. Whisk in the flour.3 tablespoons no salt added butter, 3 tablespoons gluten-free flour
- ⭐️ Whisk in milk. Slowly add the milk a little at a time, bringing the mixture back to a boil before adding more milk.2 cups milk
- ⭐️ Add the seasonings and cheese. Add the dry mustard and pepper. Stir in the shredded cheese and the Boursin cheese, blending until completely melted.1/2 teaspoon dry mustard, 1/4 teaspoon pepper, 5.2 ounce Boursin cheese, 2 cups reduced-sodium cheddar cheese
- ⭐️ Add the pasta. Add the cooked pasta and gently stir until coated in the cheese sauce. Serve as is, or divide into individual serving bowls and top with a little more shredded cheese. Broil until cheese is melted, about 2-3 minutes. Carefully serve once bowls have cooled a bit.2 cups gluten-free elbow pasta, cooked per box instructions
Notes
Nutrition
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Marybeth says
I loved the creamy cheese blend.
Cindy says
Is that 2 cups already cooked? Or 2 cups out of box?
Jodi Danen, RDN says
Hi Cindy. This recipe uses 2 cups of cooked pasta. I hope you enjoy!