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.
Prep Time10 minutesmins
Cook Time10 minutesmins
Course: Pasta
Cuisine: American
Keyword: healthy mac and cheese, low sodium mac and cheese, whole wheat mac and cheese
2cupsgluten-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.
⭐️ 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
CCK 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.