Skillet Macaroni, Broccoli, Mushrooms & Cheese

1 cup shredded Cheddar

1/2 cup finely grated Parmigiano-Reggiano or other hard cheese

1 Tbs unsalted butter

1 small yellow onion, chopped

6oz cremini or white button mushrooms, sliced

3 Tbs all-purpose flour

3 cups low-fat milk

1 Tbs Dijon mustard

1 Tbs minced tarragon leaves or 2 tsp dried tarragon

1/2 tsp salt

1/2 tsp freshly ground black pepper

8oz small pasta (shells, elbow or rotini)

4 cups small broccoli florets

1) Cook pasta according to package directions.  One minute before pasta is done cooking, toss broccoli into the pot with the pasta.  After cooking for a minute, drain and set aside.

2) Meanwhile, mix the Cheddar and Parmigiano-Reggiano in a medium bowl. Set aside.

3) Melt the butter in a large, high-sided, oven-safe skillet. Add the onion and cook, stirring often, until softened, about 3 minutes.

4) Add the mushrooms and cook until they release their liquid and it comes to a simmer, and then reduces by about two-thirds, about 5 minutes.

5) Sprinkle the flour over the vegetables in the skillet. Stir well to coat.

6) 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 3 minutes.

7) Remove the skillet from the heat. Stir in three-quarters of the mixed cheeses until smooth. Then stir in the cooked pasta and broccoli.

8) 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. Set 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 5 to 10 minutes before dishing up.

Review: Well, I'm still frightened by the broiler, so I skipped the last step.  So, my dish was basically a dressed up mac-n-cheese without the crunchy bits.  This was really tasty and very filling.  I bet it would be even better with the crunchy bits.  Maybe someday I'll get over my fear and test out the broiler.  I'll just have to clear out the cat toys that like to hide under the oven. . .