Skillet Macaroni and Broccoli and Mushrooms and Cheese |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This skillet-supper version of the classic is quicker and easier to make. This hearty comfort food easily functions as the main dish for vegetarians. Ingredients:
4 ounces cheddar cheese, grated |
2 ounces parmigiano cheese, grated |
1 tablespoon unsalted butter |
1 small yellow onion, chopped |
6 ounces white button mushrooms, sliced |
3 tablespoons unbleached all-purpose flour |
3 cups low-fat milk |
1 tablespoon dijon mustard |
2 teaspoons dried tarragon |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
8 ounces dried whole-wheat pasta shells, cooked and drained |
4 cups small broccoli florets, cooked in boiling water for 1 minute |
Directions:
1. Mix the Cheddar and Parmigiano-Reggiano in a medium bowl. Set aside.
2. Melt the butter in a large, high-sided, oven-safe skillet. Add the onion and cook, stirring often, until softened, about 3 minutes.
3. Add the mushrooms and cook until they release their liquid and it comes to a simmer, and then reduces by about two-thirds, about 5 minutes.
4. Sprinkle the flour over the vegetables in the skillet. Stir well to coat.
5. Whisk in the milk in a steady, thin stream until creamy. Then whisk in the mustard, tarragon, salt and pepper. Continue whisking until the mixture starts to bubble and the liquid thickens, about 3 minutes.
6. Remove the skillet from the heat. Stir in three-quarters of the mixed cheeses until smooth. Then stir in the cooked pasta and broccoli.
7. Preheat the broiler after setting the rack 4 to 6 inches from the heat source. Meanwhile, sprinkle the remaining cheese over the ingredients in the skillet. Set the skillet on the rack and broil until light browned and bubbling, about 5 minutes. (If your skillet has a plastic or wooden handle, make sure it sticks outside the oven, out from under the broiler, so the handle doesn’t melt.) Cool for 5 to 10 minutes before dishing up.
|
|