Truffled Mac 'N' Cheese

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. 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. 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. 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