Skillet Macaroni & Cheese with Broccoli & Mushrooms
Cheesy and creamy mac 'n cheese with the added texture and flavor of mushrooms and broccoli, all in one skillet for easy cleanup. Using a skillet keeps it quicker than a slow baked version as well.
Yield
4 servingsPrep
15 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
cheddar cheese
grated |
|
| 2 | ounces |
Parmesan cheese
|
|
| 1 | tablespoon |
butter
unsalted, or olive oil |
|
| 1 | small |
yellow onion
chopped |
|
| 6 | ounces |
mushrooms
cremini or white button, sliced |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 3 | cups |
milk, low-fat
skim |
|
| 1 | tablespoon |
dijon mustard
|
|
| 2 | teaspoons |
thyme
or tarragon, freshly minced, or 1/2 teaspoon dried |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 8 | ounces |
pasta shells
small, dried whole-wheat, or whole wheat elbows, cooked and drained according to the package instructions |
|
| 4 | cups |
broccoli florets
small, cooked in boiling water for 1 minute (broccoli can be added to the pasta during the last minute of cooking, then drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
cheddar cheese
grated |
|
| 57.8 | ml/g |
Parmesan cheese
|
|
| 15 | ml |
butter
unsalted, or olive oil |
|
| 1 | small |
yellow onion
chopped |
|
| 173.4 | ml/g |
mushrooms
cremini or white button, sliced |
|
| 45 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
milk, low-fat
skim |
|
| 15 | ml |
dijon mustard
|
|
| 1E+1 | ml |
thyme
or tarragon, freshly minced, or 1/2 teaspoon dried |
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 231.2 | ml/g |
pasta shells
small, dried whole-wheat, or whole wheat elbows, cooked and drained according to the package instructions |
|
| 946 | ml |
broccoli florets
small, cooked in boiling water for 1 minute (broccoli can be added to the pasta during the last minute of cooking, then drained |
|
Directions
Combine together the cheddar and parmesan in a medium bowl. Set aside.
Melt the butter in a large, high-sided, oven-safe skillet, or heat olive oil.
Add the onion and cook, stirring often, until softened, 2 to 4 minutes.
Stir in the mushrooms and cook until they release their liquid and brings to a simmer, and then the liquid reduces by about two-thirds, about 6 minutes.
Sprinkle the flour over the vegetables in the skillet. Stir well to coat evenly.
Whisk in the milk in a steady, thin stream until creamy.
Then stir in the mustard, thyme or tarragon, salt and pepper.
Continue stirring until the mixture starts to bubble and the liquid thickens, 2 to 4 minutes.
Remove the skillet from the heat. Mix in three-quarters of the mixed cheeses until smooth.
Add the cooked pasta and broccoli, and stir well.
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.
Place 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 about 8 minutes. Serve warm and enjoy!
