Skillet Macaroni and Broccoli and Mushrooms and Cheese
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 4ounces grated Cheddar
- 2ounces finely grated Parmigiano-Reggiano or other hard cheese
- 1tablespoon unsalted butter
- 1small yellow onion, chopped
- 6ounces cremini or white button mushrooms, sliced
- 3tablespoons unbleached all-purpose flour
- 3cups low-fat or fat-free milk
- 1tablespoon Dijon mustard
- 1tablespoon minced tarragon leaves or 2 teaspoons dried tarragon
- ½teaspoon salt
- ½teaspoon freshly ground black pepper
- 8ounces dried whole-wheat pasta shells (not the large ones for stuffing), cooked and drained according to the package instructions
- 4cups small broccoli florets, cooked in boiling water for 1 minute (broccoli can be added to the pasta during the last minute of cooking, then drained with the pasta in a colander)
Nutritional analysis per serving (6 servings)
353 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 18 grams protein; 486 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the Cheddar and Parmigiano-Reggiano in a medium bowl. Set aside.
- Step 2
Melt the butter in a large, high-sided, oven-safe skillet. Add the onion and cook, stirring often, until softened, about 3 minutes.
- Step 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.
- Step 4
Sprinkle the flour over the vegetables in the skillet. Stir well to coat.
- Step 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
- Step 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.
- Step 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.
Private Notes
Comments
Found this looking for one-skillet recipes we could use camping. In view of the other comments about blandness, added an extra tablespoon of a Canadian maple mustard (Kozlik's), cut the milk back from three to two cups in view of the "watery" comments to get a lovely thick, creamy texture and added a can of tuna for flavour and extra protein. Made enough for two dinners for both of us. Very rich flavour and lovely crunch from the lightly cooked broccoli florets.
I steamed the broccoli then flash sauted it at the end of the mushroom sauté with 1/4 cup pasta water. Also threw a splash of white wine in to deglaze a bit before adding the milk and cheese.
Forewarned, I cut the milk back to 2 cups and rather than use tarragon, which is not my favorite, I employed my long standing secret ingredient for mac and cheese, a splash of Worchestershire. I was pleased with the result; although I will likely use more cheese next time as well. I may spark it up with some cayenne or crushed red, but I like a lot of heat...
Made this yesterday for two as a main so roughly halved the quantities. We loved it and ate every bite. Made it pretty much according to the recipe but I added breadcrumbs to the topping along with the mixed cheeses and I used tarragon Dijon mustard instead of regular Dijon (I also added some dried tarragon but less than the recipe calls for). I thought I had added too much mustard but it tasted great. I probably could have done with adding a cup and a half of milk (I used just one cup) as it did seem a little on the dry side when I put it under the grill/broiler but it came out great and I will be making this a lot I suspect.
With reduced milk and tarragon, I thought this was tasty comfort food. Left out the mushrooms because I didn't have any, and added cauliflower
Love this recipe. I added in nutmeg & Worcester sauce for a bit of a bite. It tastes like a Welsh rarebit Mac & cheese! So so good