If you mention mac & cheese, you’ll capture everyone’s attention. It’s that popular. With its creamy, rich sauce and tender pasta occasionally dotted with bits of bacon or pancetta, it’s one of the most beloved dishes ever. Here is a mac & cheese recipe that won’t make you feel guilty.
Broccoli, mushrooms and onions add a wonderful flavor to the mac & cheese.
Using low-fat milk instead of full fat milk or cream decreases the calories considerably yet the mac & cheese still seems rich and flavorful thanks to using extra sharp cheddar and authentic Parmigiano Reggiano cheese.
Mac & Cheese with Broccoli and Mushrooms
Adapted from Real Food Has Curves
Serves 6 as a side dish
Ingredients
4 ounces grated extra sharp cheddar
2 ounces finely grated Parmigiano-Reggiano
1 tablespoon butter
1 small onion, chopped
6 ounces cremini or white button mushrooms, sliced
4 cups broccoli florets
3 tablespoons unbleached all-purpose flour
3 cups low-fat milk
1 tablespoon Dijon mustard
2 teaspoons minced tarragon leaves or 1 teaspoon dried tarragon
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces dried pasta shells (or whole wheat)
Preparation
Mix the cheddar and Parmigiano-Reggiano in a medium bowl. Set aside.
Cook the pasta according to the package instructions. You can add the broccoli florets to the pasta during the last-minute of cooking, then drain with the pasta in a colander.
If you prefer to cook the broccoli separately, bring a large pot of water to a boil, add broccoli florets and cook for 1 minute. Drain and set aside.
Melt the butter in a large, high-sided skillet. Add the onion and cook, stirring often, until softened, about 3 minutes.
Add the mushrooms and cook until they release their liquid. Simmer until the liquid is reduced, about 5 minutes.
Sprinkle the flour over the vegetables in the skillet. Stir well to coat.
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.
Remove the skillet from the heat. Stir in three-quarters of the mixed cheeses until smooth. Then stir in the cooked pasta and broccoli. Transfer to a buttered baking dish.
Preheat the broiler after setting the rack 4 to 6 inches from the heat source. Meanwhile, sprinkle the remaining cheese over the mac & cheese. Broil until lightly browned and bubbling, about 5 minutes. Cool for 5 to 10 minutes before dishing up.
***The original recipe uses an oven-safe skillet for the entire recipe. I transferred the mac & cheese to a buttered baking dish then set it under the broiler.
Kiyo – I am making this dish this week. I love that you use very high-quality cheese (we always have a lot of nice cheese around… probably ten varieties at the moment, at least! 🙂 The vegetables are a great touch. I think the recipe is very versatile… any cheese would probably work well. Best – Shanna
Hi Shanna ~ Wow! You’re so lucky to have so many varieties of cheese in your refrigerator. John loves cheese, as I do, however I can only eat a few types (lactose intolerant) such as yogurt cheese and extra sharp cheddar, goat/sheep’s milk feta so I don’t have too many types of cheese in my refrigerator. Shucks! I really like the broccoli and mushrooms in this pasta dish. You don’t feel guilty eating this mac and cheese.
Hello, Kiyo. Like you, I am lactose-intolerant. Unfortunately, I am also intolerant to the protein found in cow’s milk. I have a “problem” – I buy way too many aged sheep and goat cheeses! If I see something that I know is delicious – and that I can digest – I cannot resist purchasing it. An addiction, I admit – much like my love from dark chocolate. This dish is perfect for something who loves high-quality cheese. And, as you said – the vegetables (and whole wheat option) make it quite healthy while still tasty! Best regards, Shanna
Not to flood your blog, but I wanted to say that our family makes this recipe once a week. It is very versatile – you can add veggies of your choice. I have even used defrosted, frozen and organic broccoli from WF with great results. Kale is also great in this dish, as is butternut squash and bacon (which we have discussed, haha). When I have leftover pasta, I use this chart to make your macaroni and cheese (readers, take note! 🙂 ).
http://www.kraftrecipes.com/cooking-tips/foodbasics/pastaguide/pasta-measuring-chart.aspx
PS I have cooked the onions and mushrooms in truffle oil for a very nice flavor. 🙂
Oh truffle oil! That sounds delicious. Adding some greens to the mac & cheese certainly makes good sense. It is as tasty as ever and good for you too. Thank you Shanna!
[…] don’t have to wait for a birthday to make this recipe, nor should you. I found the original recipe on one of my favorite food blogs, My Lilikoi Kitchen. My adaptation is similar, with the addition […]