Low Sodium Mac and Cheese in one pot in about 15 minutes. Creamy, cheesy, flavorful and as low sodium as it gets. And no weird day glow orange ingredients.
In a medium soup pot, add unsalted chicken broth, milk, unsalted butter, onion flakes, paprika, garlic powder, mustard, ground black pepper and bring to a low boil.
Add elbow macaroni and cook for 8-10 minutes, stirring every few minutes to prevent clumping and sticking on bottom. Cook until al dente or your desired firmness.
Turn heat to very low. Add Mascarpone and Swiss - Gruyere cheese in small portions and stir between each until melted. Turn off heat. For an even creamier version add more milk and stir.
Serve immediately as mac and cheese tastes best when first made.
Store: Refrigerate leftovers for up to 1-2 days. Reheat in the microwave for about a minute and a half. Add a splash of milk half way thru and stir.