Recipe: Mac & Cheese

April 11, 2019

  • 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


  • 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. 


Source: Lightened Mac & Cheese 
















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