Skillet Macaroni & Cheese with Broccoli & Mushrooms

Directions

Combine together the cheddar and parmesan in a medium bowl. Set aside.

Melt the butter in a large, high-sided, oven-safe skillet, or heat olive oil.

Add the onion and cook, stirring often, until softened, 2 to 4 minutes.

Stir in the mushrooms and cook until they release their liquid and brings to a simmer, and then the liquid reduces by about two-thirds, about 6 minutes.

Sprinkle the flour over the vegetables in the skillet. Stir well to coat evenly.

Whisk in the milk in a steady, thin stream until creamy.

Then stir in the mustard, thyme or tarragon, salt and pepper.

Continue stirring until the mixture starts to bubble and the liquid thickens, 2 to 4 minutes.

Remove the skillet from the heat. Mix in three-quarters of the mixed cheeses until smooth.

Add the cooked pasta and broccoli, and stir well.

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.

Place 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 about 8 minutes. Serve warm and enjoy!