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.
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. . .