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Truffled Mac 'N' Cheese

3.5

(5)

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Image may contain Plant Cutlery Fork Food Vegetable and Broccoli
Truffled Mac 'N' Cheese Kana Okada

SUPERFOODS: Artichokes, Broccoli, Mushrooms, Olive Oil, Parmesan, Whole-Grain Pasta

Boxed mixes may be slightly faster to prep, but they can't compete in taste and fat fighting. This recipe packs a trio of creamy cheeses, fat-whittling fiber, and hunger-beating protein into every bite.

Ingredients

Serves 4

2 ounces (2 cups) dried mushrooms, any type
1 cup boiling water
2 tablespoons truffle oil or olive oil
3 tablespoons whole-wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup skim milk
4 ounces shiitake mushrooms, stems discarded, caps thinly sliced
1 cup grated Fontina cheese (about 2 ounces; grate on a microplane)
1/2 cup grated Parmesan
1 ounce goat cheese
1 9-ounce package frozen artichoke hearts, defrosted and roughly chopped
6 ounces dry, whole-wheat macaroni, cooked according to the package instructions
1 head broccoli, cut into florets, stalk discarded, steamed

  1. Step 1

    Rinse the dried mushrooms well under cold running water to remove dirt. Place in a small bowl along with 1 cup of boiling water. Allow to rest for 15 minutes, then drain, reserving 1/2 cup of the liquid.

    Step 2

    用中火加热一个大的汤锅。添加truffle oil or olive oil, flour, salt, and black pepper. Cook 1 to 2 minutes, stirring often, until a thick paste forms. Reduce the heat to low, add half of the milk, and whisk well to create a soft paste. Whisk in the remaining milk and reserved mushroom liquid. Add the shiitakes and cook 2 to 3 minutes, stirring occasionally, until the mushrooms are soft and a thick mixture forms.

    Step 3

    Add the Fontina, Parmesan, and goat cheese. Stir together well and cook 1 minute, until the cheese melts. Add the artichokes and cooked pasta. Stir well to coat. Serve immediately with the broccoli on the side.

Nutrition Per Serving

(includes broccoli) 469 calories
24 g protein
17 g fat
7 g saturated fat
63 g carbohydrates
11 g fiber
677 mg sodium
#### Nutritional analysis provided by Other
Reprinted with permission fromThe Drop 10 Diet Cookbookby Lucy Danziger, © 2013 Condé Nast The editor in chief ofSELFfor more than ten years,LUCY DANZIGERis also the author of theNew York TimesbestsellerThe Nine Rooms of Happiness. Four years ago, she lost 25 pounds by eating more superfoods and has kept it off ever since. She is a regular guest on television shows, includingToday,The View, andGood Morning America. Danziger lives in New York City with her husband and two children.
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Reviews (5)

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  • I would say that this was good for a healthy dish or "diet" dish, but not up there with the best mac n' cheese that I've ever had. It was missing something...Though, I don't think the flavors were as strange as some of the other reviewers found.

    • tastysausagerecipe

    • Brooklyn, NY

    • 11/19/2013

  • This is a strange combo of flavors. It was fine to make once but the artichoke was off in this dish. The cheese and mushrooms were a good mix. We had high hopes but it just was a strange pasta dish.

    • dishoncooking

    • Boston, MA

    • 10/14/2013

  • This was simply delicious, although next time I'll skip the artichokes. They were lost in the mix and really not necessary. I added sauteed red onions and sweet orange baby peppers just for color.

    • Tannenvald

    • West Linn, OR

    • 10/3/2013

  • I doubled the recipe for my family and it was a big hit. For the leftover, dried mushrooms I simply put about half of them in the food processor and made a paste which I added to the initial cheese and mushroom mixture. It was very good, I will be making this again.

    • apmilne

    • Honolulu, HI

    • 8/25/2013

  • Delicious & easy! Tastes decadent, but uses ingredients to the best of their ability to cut down on calories. I halved the recipe and it will still be ~3 servings for me. The recipe doesn't say what to do with the reconstituted mushrooms, so I just added them to the pan with the fresh shitakes. Will definitely make this again!

    • Anonymous

    • Philadelphia, PA

    • 8/19/2013

Tags Mac and Cheese Pasta Macaroni Broccoli/Broccolini Vegetable Artichoke Cheese Dairy Main Dinner Nut Free Vegetarian Weeknight Meals Simmer Cookbooks