Skillet Macaroni And Broccoli And Mushrooms And Cheese

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 ounces cheddar cheese, grated
• 2 ounces parmigiano cheese, grated
• 1 tablespoon unsalted butter
• 1 small yellow onion, chopped
• 6 ounces 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

Recipe

• 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.