Truffled Mac 'N' Cheese Recipe | Epicurious

Ingredients

• 2 ounces (2 cups) dried mushrooms, any type
• 1 cup boiling water
• 2 tablespoons truffle oil or olive oil
• 3 tablespoons whole-wheat pastry flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup skim milk
• 4 ounces shiitake mushrooms, stems discarded, caps thinly sliced
• 1 cup grated Fontina cheese (about 2 ounces; grate on a microplane)
• 1/2 cup grated Parmesan
• 1 ounce goat cheese
• 1 9-ounce package frozen artichoke hearts, defrosted and roughly chopped
• 6 ounces dry, whole-wheat macaroni, cooked according to the package instructions
• 1 head broccoli, cut into florets, stalk discarded, steamed