June 28, 2013

Introducing Flavorful Friday!

I have never shared recipes here on my blog. But after writing about my low sodium diet requirements and the adjustments I have had to make and receiving a great response, I've decided to share my favorites here.

I'm calling this new series Flavorful Friday.

First up, SB's favorite dish. She would eat macaroni and cheese for every meal of every day if she could. For the record, I don’t allow it. But she does eat it often.

When I told her we were going to make homemade Mac n’ Cheese, she was stoked. I was, too. It has been one of my favorites since I was a little girl. But with my sodium restrictions, I thought it was off limits. No more!


3 tablespoons unsalted butter
1 onion, chopped
3 cloves, garlic, minced
3 tablespoons flour
pinch of pepper
½ teaspoon dry mustard
1 ½ cups milk
½ cup heavy cream
½ cup sour cream
1 ½ cups shredded low-sodium sharp cheddar cheese
1 cup shredded low-sodium Swiss cheese
1 (12 ounce) package elbow macaroni
½ cup ground almonds
2 tablespoons grated Romano cheese


Preheat oven to 400°
Bring a pot of water to a boil
Meanwhile, in saucepan melt butter over medium heat
Add onion and garlic; cook and stir 10 minutes, until onion browns
Add flour, pepper and mustard; cook 3 minutes
Add milk, cream and sour cream; cook and stir until thickened
Cook macaroni until al dente; drain
Add macaroni with cheeses to sauce; mix well
Pour into a 2-quart casserole; sprinkle with almonds and Romano


20 to 25 minutes


Serves 6

In the end, SB was a bit disappointed the taste and consistency was not exactly the same as her favorite store-bought Mac n’ Cheese. Typical four year old! I thought it was delicious.

Photo credit

SPECIAL NOTE: This recipe yielded so much, I was able to use the Mac n’ Cheese as a side item with several meals for my family of three that week.

This recipe comes from the KNACK© Make It Easy Low Salt Cookbook, Morris Book Publishing, LLC, 2010

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