1/4 c. 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 c. 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 T. parmesan; continue whisking until melted, about 1 minute. Stir in the pasta, 1/2 t. salt and 1/4 t. pepper; transfer to a 2-quart baking dish. Preheat the broiler.
Combine the remaining 2 T. 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.
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