Skillet Macaroni and Cheese
Makes 4 Servings
Preparation Time: 30 minutes
Total Cooking time: 10 minutes
This isn't a baked casserole, but a skillet supper, quick and easy. It's got lots of flavors and textures, all enhanced by real California dairy products.
| Amount | Measure | Ingredients |
| 6 |
oz |
grated California Cheddar |
| 2 |
oz |
finely grated California dry jack |
1
|
Tbsp |
unsalted California butter |
| 1 |
small |
yellow onion, chopped |
| 6 |
oz
|
cremini or white button mushrooms, sliced |
| 3 |
Tbsp |
unbleached all-purpose flour |
| 3 |
cups
|
low-fat or fat-free California milk |
| 1 |
Tbsp |
Dijon mustard |
| 1 |
Tbsp |
minced tarragon leaves or 2 teaspoons dried tarragon
|
| 1/2 |
tsp |
salt |
| 1/2 |
tsp
|
freshly ground black pepper |
| 8 |
oz |
dried, whole wheat pasta shells (not the large ones for stuffing), cooked and drained according to the package instructions |
| 4 |
cups
|
broccoli florets and stems |
To prepare:
1. Mix the Cheddar and dry jack in a medium bowl. Set aside.
2. Melt the butter in a large, high-sided, oven-safe skillet. Add the onion and cook, stirring often, until softened, about three minutes.
3. Add the mushrooms and cook until they release their liquid, it comes to a simmer, and then reduces by about 2/3, about five minutes.
4. Sprinkle the flour over the vegetables in the skillet. Stir well to coat.
5. Whisk in the milk in a steady, thin stream until creamy. Then whisk in the mustard, tarragon, salt and pepper. Continue whisking until the mixture starts to bubble and the liquid thickens, about three minutes. |
