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Pasta - Lightened-Up Mac and Cheese Recipe


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     Pasta - Lightened-Up Mac and Cheese

Category   Salads - Soups - Sidedishes
Sub Category   None

Kosher salt
12 oz. fusilli or other corkscrew pasta
1 T. unsalted butter
1 med. shallot, finely chopped
2 T. all-purpose flour
1 t. mustard powder
1/2 c. skim milk
1/3 c. low-fat sour cream
2/3 c. shredded part-skim mozzarella cheese
2/3 c. shredded low-fat swiss cheese
3 T. grated parmesan cheese
Freshly ground pepper
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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