Lightened-Up Mac and Cheese

Ingredients

• 2 tablespoons flour all-purpose
• 0.3 cup parsley fresh chopped
• 12 ounces fusilli 
• 4 servings kosher salt 
• 0.3 cup cup heavy whipping cream sour low-fat
• 1 teaspoon ground mustard 
• 3 tablespoons parmesan cheese grated
• 0.7 cup part-skim mozzarella cheese shredded
• 4 servings pepper freshly ground
• 1 medium shallots finely chopped
• 0.5 cup skim milk 
• 0.7 cup swiss cheese shredded low-fat
• 1 tablespoon butter unsalted

Equipment

• bowl
• whisk
• pot
• baking pan
• broiler

Directions

1. Bring a pot of salted water to a boil.
2. Add the pasta and cook as the label directs. Reserve 3/4 cup of the cooking water, then drain the pasta.
3. Add the butter to the empty pot and melt over medium-high heat.
4. Add the shallot and cook, stirring, until slightly softened, about 2 minutes.
5. Add the flour and mustard powder and cook, stirring, until the flour begins to toast, about 1 minute.
6. Whisk in the milk and the reserved cooking water; cook, whisking, until thick, about 2 minutes. Reduce the heat to medium.
7. 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.
8. Combine the remaining 2 tablespoons parmesan, the herbs, and salt and pepper to taste in a small bowl.
9. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes.
10. Photograph by Antonis Achilleos