Truffled Mac 'N' Cheese Recipe
SUPERFOODS: Artichokes, Broccoli, Mushrooms, Olive Oil, Parmesan, Whole-Grain Pasta Boxed mixes may be slightly faster to prep, but they can't compete in taste and fat fighting. This recipe packs a...
Keywords
- mac and cheese
- macaroni
- broccoli/broccolini
- artichoke
- cheese
- main
- dinner
- nut free
- vegetarian
- weeknight meals
- simmer
- cookbooks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
Cooking tools:
- Pot
- Saucepan
- Skillet
- Colander
- Mixing bowl
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Paring knife
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
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