Lightened-Up Mac and Cheese

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.