Lightened-Up Mac and Cheese (Food Network Kitchens) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
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.
2. 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.
3. 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.
4. 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.
5. Photograph by Antonis Achilleos
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