Ah, Thanksgiving — a time for gratitude, family, and, let's not forget, the ultimate comfort food: mac and cheese! But what if this cheesy indulgence came without the guilt of high sodium? Enter the Thanksgiving table superhero, Flavour-o-rama, the no-salt seasoning that’s about to revolutionize your festive feast!

The Tale of Mac and Cheese and Thanksgiving: A Love Story

Once upon a time, in the land of bountiful harvests and festive fall gatherings, mac and cheese wasn't just a dish; it was a tradition. Passed down from generation to generation, the creamy, cheesy goodness has become as much a part of Thanksgiving as the turkey itself. But as our understanding of health grows, so does our culinary creativity. We've learned that too much sodium can be the villain in our diet, leading to a quest for flavor without the added salt. That's where Flavour-o-rama swoops in, offering the perfect blend of spices and herbs to keep our beloved mac and cheese on the holiday menu.

And here’s the kicker - Flavour-o-rama is lovingly crafted with plant-based, organic ingredients, ensuring that your festive dish is inclusive for all at the dinner table. Free from MSG, gluten, dairy, soy, and nuts, it’s the seasoning that invites everyone to dig in without hesitation. A little sprinkle is all it takes to unlock a world of umami and warmth, with only the naturally occurring sodium from its pristine ingredients.

Why Say Yes to Low-Sodium?

Indulging in your favorite holiday foods doesn't mean you have to compromise on health. A low-sodium diet can work wonders, from maintaining a happy heart to keeping your blood pressure in check. And with Flavour-o-rama, you can dance the delicate dance of deliciousness and well-being without missing a beat. Plus, you're not just seasoning your dish; you’re embracing a sprinkle of wellness. Trust us, your taste buds—and your health—will be thankful!

The Star of the Show: Flavour-o-rama's Mac and Cheese Recipe

Our Thanksgiving mac and cheese recipe is a testament to tradition with a twist. We start with cavatappi pasta swimming in a savory chicken broth, sprinkle in the magic of Flavour-o-rama, and create a symphony of cheeses that melt into a harmony of flavors. This isn't just a dish; it's a declaration that taste and health go hand-in-hand, even on the most indulgent of holidays.

So gather 'round, food lovers, and let's make this Thanksgiving not just about giving thanks but also about giving our bodies the love they deserve. With a sprinkle of Flavour-o-rama and a scoop of low-sodium savvy, we're about to dish out happiness, one cheesy, glorious bite at a time.

Ready to dive into the low-sodium cheesy deliciousness? Tie on your apron, and let's get cooking!

Instructions:

Preheat the oven to 350 degrees F. Begin to bring the chicken broth to a boil. Add 1 tsp of Flavour-o-rama to the broth. Add in the pasta into the broth and cook the pasta until al dente. Do not overcook the pasta; the pasta will continue to cook when place in the oven with the additional ingredients. Once noodles are cooked al dente, drain noodles as needed without rinsing and set aside.

Next, make sure that all of the cheeses in this recipe are shredded. Freshly shredded cheese from a cheese block ensures that the cheese seamlessly melts as the dish cooks. Proceed to shred selected cheeses and set aside. At this point, melt butter for 30 seconds in the microwave in a microwave-safe container. Pour melted butter on pasta and mix. Add sour cream to pasta as well and mix. Set aside.
Begin to make the milk mixture. In a separate bowl, add together the evaporated milk, whole milk, the remaining 2 tablespoons of Flavour-o-rama seasoning, black pepper to taste and eggs. Make sure that eggs are mixed together very well within the milk mixture. Complete mixing and set aside.
Begin to add either cooking spray or butter to a seasoned cast iron skillet, to prevent sticking. Begin to add together the shredded cheeses and milk mixture to pasta. Mix well. Make sure to save some remaining cheese to put on top of macaroni.

Add in mixed pasta to cast iron skillet and top with remaining shredded cheese. Place in pre-heated oven for 30 to 35 minutes, until the top of mac and cheese begins to bubble and slightly brown. Do not overcook. Take out of oven and let cool for 2-3 minutes. Dish will solidify as it cools. Serve warm with desired sides or enjoy on its own.

Ingredients:

• 3 cups of Cavatappi pasta (measured dry)

• 2 ½ cups of chicken broth

• 2 tbsp, and 1 tsp of Flavour-o-rama seasoning

• Black pepper to taste

• 1 cup Colby jack cheese, shredded

• 1 cup Monterey jack cheese, shredded

• ½ cup of edam or gouda cheese, shredded

• 1 cup of sharp cheddar cheese, shredded

• 1 cup New York extra sharp cheddar cheese, shredded

• 1 ½ cup whole milk

• 1 can of evaporated milk

• 2 large eggs

• 8 tbsp butter, melted

• ½ cup sour cream