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What makes Dr. J.'s recipe stand out is its commitment to significantly reducing sodium and fat while maximizing protein and fiber content. In fact, this macaroni and cheese contains about a quarter of the typical sodium found in traditional recipes, making it a heart-healthy option.
Once the pasta and peas are cooked, Dr. J. prepares a simple roux with butter and olive oil to create a creamy base. By using one percent milk—and optionally non-dairy milk—he reduces the fat content without sacrificing creaminess. Next, no sodium vegetable stock is added, along with a hint of hot sauce, to amplify flavor without contributing additional salt.