Lightened-Up Mac and Cheese
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 545 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 49 milligrams
- Sodium
- 639 milligrams
- Carbohydrates
- 71 grams
- Dietary Fiber
- 3 grams
- Protein
- 26 grams
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
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.