Skillet Macaroni and Broccoli and Mushrooms and Cheese

Name: Skillet Macaroni and Broccoli and Mushrooms and Cheese
Total time: 30 min
Yield: Makes six side-dish servings.
Ingredients: 4 ounces grated Cheddar; 2 ounces finely grated Parmigiano-Reggiano or other hard cheese; 1 tablespoon unsalted butter; 1 small yellow onion, chopped; 6 ounces cremini or white button mushrooms, sliced; 3 tablespoons unbleached all-purpose flour; 3 cups low-fat or fat-free milk; 1 tablespoon Dijon mustard; 1 tablespoon minced tarragon leaves or 2 teaspoons dried tarragon; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 8 ounces dried whole-wheat pasta shells (not the large ones for stuffing), cooked and drained according to the package instructions; 4 cups 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)

Recipe from "Real Food Has Curves"

Adapted by Tara Parker-Pope

Skillet Macaroni and Broccoli and Mushrooms and Cheese

Total Time: 30 minutes
Rating: 4(532)
Comments: Read comments

This mac 'n' cheese, adapted from the book "Real Food Has Curves" by Bruce Weinstein and Mark Scarbrough, is quicker and easier to make than the classic casserole. It is hearty comfort food that easily functions as a main dish for vegetarians. —Tara Parker-Pope

Featured in: Vegetarian Comfort Food at Thanksgiving

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Makes six side-dish servings.

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)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

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.

Ratings

4 out of 5

532 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

George7 years ago

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.

Rhett cook7 years ago

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.

Melissa7 years ago

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...

Terry1 year ago

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

Alexis Sogl3 years ago

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

Kathleen Scharf3 years ago

Quick, efficient, next time more butter, more seasoning in the sauce (smoked paprika would be good), less milk, more salt. Some panko on top before broiler would be good. This is a weeknight dish, not meant to impress.

Private comments are only visible to you.