Lightened-Up Mac and Cheese

• 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

1. Bring a pot of salted water to a boil.
2. Add the pasta and cook as the label directs.
3. Reserve 3/4 cup of the cooking water, then drain the pasta.
4. Add the butter to the empty pot and melt over medium-high heat.
5. Add the shallot and cook, stirring, until slightly softened, about 2 minutes.
6. Add the flour and mustard powder and cook, stirring, until the flour begins to toast, about 1 minute.
7. Whisk in the milk and the reserved cooking water; cook, whisking, until thick, about 2 minutes.
8. Reduce the heat to medium.
9. Whisk in the sour cream, mozzarella, Swiss cheese and 1 tablespoon parmesan; continue whisking until melted, about 1 minute.
10. Stir in the pasta, 1/2 teaspoon salt and 1/4 teaspoon pepper; transfer to a 2-quart baking dish.
11. Preheat the broiler.
12. Combine the remaining 2 tablespoons parmesan, the herbs, and salt and pepper to taste in a small bowl.
13. Sprinkle over the pasta.
14. Broil until golden and bubbly, about 2 minutes.
15. Photograph by Antonis Achilleos

kosher salt, fusilli, unsalted butter, shallot, flour, mustard powder, milk, lowfat sour cream, mozzarella cheese, swiss cheese, parmesan cheese, freshly ground pepper, fresh parsley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/lightened-up-mac-and-cheese-recipe.html (may not work)