Lightened-Up Mac and Cheese

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Kosher salt
  • 12 ounces fusilli or other corkscrew pasta
  • 1 tablespoon unsalted butter
  • 1 medium shallot, finely chopped
  • 2 tablespoons all-purpose flour
  • 1 teaspoon mustard powder
  • 1/2 cup skim milk
  • 1/3 cup low-fat sour cream
  • 2/3 cup shredded part-skim mozzarella cheese
  • 2/3 cup shredded low-fat Swiss cheese
  • 3 tablespoons grated parmesan cheese
  • Freshly ground pepper
  • 1/4 cup chopped fresh parsley, basil and/or chives
Directions

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta.

Add the butter to the empty pot and melt over medium-high heat. Add the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the flour and mustard powder and cook, stirring, until the flour begins to toast, about 1 minute. Whisk in the milk and the reserved cooking water; cook, whisking, until thick, about 2 minutes.

Reduce the heat to medium. Whisk in the sour cream, mozzarella, Swiss cheese and 1 tablespoon parmesan; continue whisking until melted, about 1 minute. Stir in the pasta, 1/2 teaspoon salt and 1/4 teaspoon pepper; transfer to a 2-quart baking dish. Preheat the broiler.

Combine the remaining 2 tablespoons parmesan, the herbs, and salt and pepper to taste in a small bowl. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Healthy Meals for Kids