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Skillet Macaroni and Cheese with Broccoli and Mushrooms

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.













Trans-fat Free


4 ounces cheddar cheese
2 ounces Parmesan cheese
1 tablespoon butter
unsalted, or olive oil
1 small yellow onion
6 ounces mushrooms
cremini or white button, sliced
3 tablespoons all-purpose flour
3 cups milk, low-fat
1 tablespoon dijon mustard
2 teaspoons thyme
or tarragon, freshly minced, or 1/2 teaspoon dried
½ teaspoon salt
½ teaspoon black pepper
freshly ground
8 ounces pasta shells
small, dried whole-wheat, or whole wheat elbows, cooked and drained according to the package instructions
4 cups broccoli florets
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!


* not incl. in nutrient facts


about 6 years

Not bad at all. I added some garlic with the onions, and crumbled cooked bacon too. Overall the texture was kind of liquidy, I prefer mac & cheese that has been baked so it is a little dryer and flavour has absorbed right into the pasta. Next time, I would probably just bake for 20 minutes before broiling. I used thyme as per the ingredients list (the instructions says tarragon).


over 7 years

Wow, the flavor was unbelievably delicious. The recipe uses low-fat milk to make the creamy sauce in place of huge amount of cheese, but it still turned out cheesy, creamy and much lighter, also mushrooms and broccoli gave extra refreshing taste to this creamy cheesy mac, and I also minced some garlic sauteed with onions. Definitely an excellent alternative mac and cheese recipe!

Add review




Troy, United States
 over 2 years ago

did u thank the nytimes?

A friend of mine gave the recipe, and I did not know that this was from NY Times. Could you please kindly send the link to me by replying my comment. Thank you very much!

Toronto , Ontario, Canada
 over 2 years ago
Delhi, India
 9 months ago

Very nice and simple recipe Macaroni and Cheese with Broccoli and Mushrooms I tried it and it came out superb...thanx

Nutrition Facts

Serving Size 340g (12.0 oz)
Amount per Serving
Calories 28238% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 638mg 27%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 34g
Vitamin A 56% Vitamin C 114%
Calcium 44% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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