1/4 cup chopped fresh parsley, basil, and/or chives
Instructions
1. Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup water, then drain pasta.
2. 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.
3. Reduce the heat to medium. Whisk in sour cream, mozzarella, swiss cheese and 1 tbsp. parmesan; continue whisking until melted about 1 minute. Stir in the pasta, 1/2 tsp salt and 1/4 tsp pepper; transfer to a 2 quart baking dish. Preheat the broiler.
4. Combine the remaining 2 tbsp. 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.
Originally Submitted
11/11/2013
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