Truffled Mac 'N' Cheese
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/2 teaspoon salt
- 1 cup skim milk
- 1 cup boiling water
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup grated parmesan
- 1 ounce goat cheese
- 2 ounces (2 cups) dried mushrooms, any type
- 2 tablespoons truffle oil or olive oil
- 3 tablespoons whole-wheat pastry flour
- 4 ounces shiitake mushrooms, stems discarded, caps thinly sliced
- 1 cup grated fontina cheese (about 2 ounces; grate on a microplane)
- 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
Preparation 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. Heat a large stockpot over medium heat. 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. 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. 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. (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 from The Drop 10 Diet Cookbook by Lucy Danziger, © 2013 Condé Nast 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.
Preparation 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. Heat a large stockpot over medium heat. 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. 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. 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. (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 from The Drop 10 Diet Cookbook by Lucy Danziger, © 2013 Condé Nast 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.
