Name: Truffled Mac 'N' Cheese
Yield: Serves 4
Ingredients: 2 ounces (2 cups) dried mushrooms, any type; 1 cup boiling water; 2 tablespoons truffle oil or olive oil; 3 tablespoons whole-wheat pastry flour; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 cup skim milk; 4 ounces shiitake mushrooms, stems discarded, caps thinly sliced; 1 cup grated Fontina cheese (about 2 ounces; grate on a microplane); 1/2 cup grated Parmesan; 1 ounce goat cheese; 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

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Truffled Mac 'N' CheeseKana Okada

SUPERFOODS: Artichokes, Broccoli, Mushrooms, Olive Oil, Parmesan, Whole-Grain Pasta

Boxed mixes may be slightly faster to prep, but they can't compete in taste and fat fighting. This recipe packs a trio of creamy cheeses, fat-whittling fiber, and hunger-beating protein into every bite.

Recipe notes

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