Recipe: Mac & Cheese
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