Kidney Friendly Macaroni and Cheese

Kidney friendly stovetop macaroni and cheese with lower sodium, potassium, and phosphorus.
Appropriate for: High-fiber, Low-cholesterol, Low-phosphorus, Low-potassium, Low-sodium
Diet preference: Vegetarian
Meal type: Dinner, Lunch, Main course
Season: Fall, Winter
Cuisine type: American
Ingredients
Yield:
4 Servings
  • 1 cup uncooked noodles, any shape
  • 3 cups water
  • ½ cup cheddar cheese, grated
  • 1 teaspoon unsalted butter
  • ¼ teaspoon dry ground mustard
Kidney-friendly stovetop macaroni and cheese
Directions
Prep: 5 min, Cook: 7 min, Total: 12 min
  1. Bring 3 cups of water to a boil in a saucepan.
  2. Add the noodles and cook for 5 to 7 minutes, or until tender.
  3. Drain the noodles.
  4. While the noodles are still very hot, sprinkle with grated cheddar cheese.
  5. Stir in the unsalted butter and dry ground mustard.
  6. Mix until the cheese and butter are melted and evenly coating the noodles.
  7. Serve warm.
Nutritional Information
Serving size: ½ Cup
  • Calories: 152 kcal
  • Carbohydrates: 18 g
    • Dietary Fiber: 6 g
    • Total Sugars: 1 g estimated
  • Protein: 7 g
  • Fat: 5 g estimated
    • Saturated Fat: 3 g estimated
  • Cholesterol: 15 mg estimated
  • Sodium: 90 mg
  • Potassium: 52 mg
  • Calcium: 100 mg estimated
  • Phosphorus: 107 mg

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These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.
© 2026 National Kidney Foundation, Inc.