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 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.
Serving
Suggestions
1 serving= 545 calories
Originally Submitted
2/1/2015
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