Truffled Mac 'N' Cheese

Name: Truffled Mac 'N' Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 1 head broccoli, cut into florets, stalk discarded, steamed; 237 milliliters grated Fontina cheese (about 2 ounces; grate on a microplane); 255 grams package frozen artichoke hearts, defrosted and roughly chopped; 28 grams goat cheese; 170 grams dry, whole-wheat macaroni, cooked according to the package instructions; 473 milliliters ounces dried mushrooms, any type; 2 Tbsps truffle oil or olive oil; 118 milliliters grated Parmesan; 1 teaspoons salt; 113 grams shiitake mushrooms, stems discarded, caps thinly sliced; 237 milliliters skim milk; 237 milliliters boiling water; 3 Tbsps whole-wheat pastry flour

You can never have too many main course recipes, so give Truffled Mac 'N' Cheese a try. One portion of this dish contains approximately 30g of protein, 29g of fat, and a total of 597 calories. This recipe serves 4. Head to the store and pick up parmesan, olive oil, broccoli, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Rinse the dried mushrooms well under cold running water to remove dirt.

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Dried Mushrooms

Water

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.

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Water

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Bowl

Heat a large stockpot over medium heat.

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Pot

Add the 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.

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Black Pepper

Truffle Oil

Olive Oil

All Purpose Flour

Milk

Salt

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Whisk

Whisk in the remaining milk and reserved mushroom liquid.

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Mushrooms

Milk

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Whisk

Add the shiitakes and cook 2 to 3 minutes, stirring occasionally, until the mushrooms are soft and a thick mixture forms.

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Mushrooms

Shiitake Mushrooms

Add the Fontina, Parmesan, and goat cheese. Stir together well and cook 1 minute, until the cheese melts.

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Goat Cheese

Parmesan

Fontina Cheese

Cheese

Add the artichokes and cooked pasta. Stir well to coat.

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Cooked Pasta

Artichoke

Serve immediately with the broccoli on the side.

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Broccoli

Other

The editor in chief of SELF for more than ten years, LUCY DANZIGER is also the author of the New York Times bestseller The 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, including Today, The View, and Good Morning America. Danziger lives in New York City with her husband and two children.