Skillet Macaroni and Cheese with Broccoli and Mushrooms
Cheesy and creamy mac 'n cheese with the added texture and flavor of mushrooms and broccoli, all in one skillet for easy cleanup. Using a skillet keeps it quicker than a slow baked version as well.
unsalted, or olive oil
cremini or white button, sliced
or tarragon, freshly minced, or 1/2 teaspoon dried
small, dried whole-wheat, or whole wheat elbows, cooked and drained according to the package instructions
small, cooked in boiling water for 1 minute (broccoli can be added to the pasta during the last minute of cooking, then drained
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!