Next came the spices and seasoning for flavor and color. Just like we use in my Low Sodium Swiss Potato Au Gratin. We make a bechamel sauce by creating a roux and mixing in a lower sodium milk option (we use 1%) to give us the rich creamy base. So we started with our melty cheese sauce. We needed to copy the ooey-gooey melty goodness with our low sodium version. Hacking The Salt But Perfecting The Taste It has to be the dayglo golden orange color, or it isn’t mac and cheese. I would already be steeling myself for hate comments if I delivered up a white Swiss mac and cheese. Not typically what you picture as mac n cheese. Here at Hacking Salt we have learned that the lowest sodium Cheeses that are typically available to us are Swiss, Emmentaler, Marscapone, and some Ricotta’s. Finally, cheddar as an aged cheese, is not typically a good melter on it’s own. Second, most scratch recipes start with a bechamel sauce which is a golden white sauce. First, I don’t think anyone really knows what is in that salt laden packet of “cheese” powder. The myth of macaroni and cheese is that it is cheddar cheese in it. So after much testing and tweaking, here is the Ultimate Baked Low Sodium Macaroni and Cheese. My children would have revolted if I didn’t. So in order to get it back on the table I had to come up with a low sodium version.
The Kraft Macaroni and Cheese Blue Box is 720 mg per 1 cup serving. Macaroni and cheese is no longer on the naughty list! Commence the happy-dancing and rejoicing! It’s OK, you know you want to.
Ultimate Baked Low Sodium Macaroni And Cheese
0 kommentar(er)
