Name: Lightened-Up Mac and Cheese
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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 flameproof 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.