2 servings; 255 mg. sodium per serving

4 ounces small elbow macaroni
1/4 cup (1% fat) milk
1 teaspoon low sodium Dijon mustard
1/4 teaspoon black pepper
pinch (1/16 teaspoon) salt
One or two drops hot pepper sauce
2 ounces grated sharp cheddar cheese

Prep. Instructions

1. Cook elbow macaroni according to package directions, omitting salt. Drain and return to pan. Do not rinse.
2. Have all other ingredients on hand.

Cooking Instructions

1. Add milk and next 4 ingredients to the cooked macaroni over medium-low heat. Stir to combine. Turn heat to low.

2. Add cheese, a very small amount at a time. Cook, stirring constantly, until each addition of cheese is completely melted. When the last bit of cheese is melted, stir several times to heat through. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds