Truffled Mac 'N' Cheese
A gourmet twist on classic mac and cheese featuring dried and fresh mushrooms, three types of cheese, and artichoke hearts. This luxurious dish is made with whole wheat pasta and served with steamed broccoli for a nutritious comfort food experience.
Ingredients
- •2 ounces dried mushrooms
- •1 cup boiling water
- •2 tablespoons truffle oil
- •3 tablespoons whole-wheat pastry flour
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •1 cup skim milk
- •4 ounces shiitake mushrooms
- •1 cup Fontina cheese
- •½ cup Parmesan
- •1 ounce goat cheese
- •9 ounces frozen artichoke hearts
- •6 ounces whole-wheat macaroni
- •1 head broccoli
- •cut into florets
- •stalk discarded
- •steamed
Cooking Instructions
- 1.
Rinse the dried mushrooms well under cold running water to remove dirt. Place in a small bowl along with 1 cup of boiling water. Allow to rest for 15 minutes, then drain, reserving 1/2 cup of the liquid.
15 min
- 2.
Heat a large stockpot over medium heat. Add the truffle oil or olive oil, flour, salt, and black pepper. Cook 1 to 2 minutes, stirring often, until a thick paste forms. Reduce the heat to low, add half of the milk, and whisk well to create a soft paste. Whisk in the remaining milk and reserved mushroom liquid. Add the shiitakes and cook 2 to 3 minutes, stirring occasionally, until the mushrooms are soft and a thick mixture forms.
5 min
- 3.
Add the Fontina, Parmesan, and goat cheese. Stir together well and cook 1 minute, until the cheese melts. Add the artichokes and cooked pasta. Stir well to coat. Serve immediately with the broccoli on the side.
2 min