Lightened-Up Mac And Cheese
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
62
Spice
53
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
340 g
Fusilli1 tbsp
Unsalted Butter1 medium
Shallot (finely chopped)2 tbsps
All-Purpose Flour1 tsp
Mustard Powder1 cup
Skim Milk1 cup
Low-Fat Sour Cream3 tbsps
Grated Parmesan CheeseDirections:
1
Bring a pot of salted water to a boil
2
Add the pasta and cook as the label directs
3
Reserve 3/4 cup of the cooking water, then drain the pasta
4
Add the butter to the empty pot and melt over medium-high heat
5
Add the shallot and cook, stirring, until slightly softened, about 2 minutes
6
Add the flour and mustard powder and cook, stirring, until the flour begins to toast, about 1 minute
7
Whisk in the milk and the reserved cooking water; cook, whisking, until thick, about 2 minutes
8
Reduce the heat to medium
9
Whisk in the sour cream, mozzarella, Swiss cheese and 1 tablespoon parmesan; continue whisking until melted, about 1 minute
10
Stir in the pasta, 1/2 teaspoon salt and 1/4 teaspoon pepper; transfer to a 2-quart baking dish
11
Preheat the broiler
12
Combine the remaining 2 tablespoons parmesan, the herbs, and salt and pepper to taste in a small bowl
13
Sprinkle over the pasta
14
Broil until golden and bubbly, about 2 minutes
15
Photograph by Antonis Achilleos