"},{"@type":"Review","author":{"@type":"Person","name":"Britney P."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"We added some ground red pepper and it turned out perfect. My family loved it!"},{"@type":"Review","author":{"@type":"Person","name":"Cindy M."},"reviewRating":{"@type":"Rating","ratingValue":3,"worstRating":"1","bestRating":"5"},"reviewBody":"Bland and still contains a ton of calories...not worth it."},{"@type":"Review","author":{"@type":"Person","name":"Rickylu"},"reviewRating":{"@type":"Rating","ratingValue":1,"worstRating":"1","bestRating":"5"},"reviewBody":"Healthy? Really? 18 grams of fat , over 500 calories and 600 mg sodium...won't be cooking this one!"},{"@type":"Review","author":{"@type":"Person","name":"KristiR21"},"reviewRating":{"@type":"Rating","ratingValue":2,"worstRating":"1","bestRating":"5"},"reviewBody":"We did not enjoy this; it was very bland. I ended up throwing half of it out. I will not make it again."},{"@type":"Review","author":{"@type":"Person","name":"Gretchen W."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"We really liked this version of Mac & Cheese. The calories were the same as our extremely unhealthy version I make, but the fat and cholesterol were literally cut in half. We also ate it as a side dish so we stretched out the servings a little. I did a blend of parsley, basil and chives and I think that really amped up the taste. I like the idea of one of the other reviews making it in individual meatloaf pans. Then I can freeze it and take it out individual servings as needed."},{"@type":"Review","author":{"@type":"Person","name":"jdagwood"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"I skipped the shallot since I'm an onion hater, but I truly love this recipe! I use plain Greek yogurt instead of sour cream to further reduce fat. I halve this recipe often and broil in individual meatloaf pans - really cute and portion controlled! "},{"@type":"Review","author":{"@type":"Person","name":"Chelsi U."},"reviewRating":{"@type":"Rating","ratingValue":4,"worstRating":"1","bestRating":"5"},"reviewBody":"doubled this for a crowd. Used whole wheat noodles. Made in advance and Poured it into a 13 x 9 casserole. When ready to serve, I just heated it for about 8mins in 350 degree oven and then turned broiler on for few mintues to brown top. Yummy!!!! Flavorful and tastes rich!"}]}
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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 flameproof 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.