This is a great comfort food recipe.  I added crispy prosciutto, but leave it out for a fab vegetarian dish. Next time, I might add spinach as well.

Adapted from New York Times recipe by Tara Parker-Pope

I used a cast iron skillet, which worked well and helped make the mac ‘n cheese piping hot.

INGREDIENTS

• 4-6 ounces grated Cheddar

• 2 ounces finely grated Parmigiano-Reggiano or other hard cheese

• 1 tablespoon unsalted butter

• 1 small yellow onion, chopped

2-4 garlic cloves, minced

• 6 ounces cremini or white button mushrooms, sliced

• 3 tablespoons unbleached all-purpose flour (I used gluten-free)

• 3 cups low-fat or fat-free milk

• 1-2 tablespoons Dijon mustard

• 1 tablespoon minced tarragon leaves or 2 teaspoons dried tarragon

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

• 8 ounces macaroni noodles, cooked and drained according to the package instructions (I used gluten-free)

• 4 cups small broccoli florets, cooked in boiling water for 2 minutes or so (broccoli can be added to the pasta during the last few minutes of cooking, then drained with the pasta in a colander)

chopped fresh parsley for garnish

Optional: 1/4 to 1/2 teaspoon hot pepper flakes

Optional:  2-4 paper thin slices of prosciutto, baked at 450 degrees F for 5-7 minutes until crispy on cookie sheet lined with parchment paper. You can also use 2-4 slices of crispy cooked bacon

Preheat oven to 450 degrees if adding prosciutto to recipe. When hot, place lined cookie sheet with prosciutto slices in oven for 5-7 minutes. They will be crispy and a bit smoky.  Let cool while you begin making the rest of the recipe.

Mix the Cheddar and Parmigiano-Reggiano in a medium bowl. Set aside.

Melt the butter in a large, high-sided, oven-safe skillet. (I used cast iron). Add the onion and cook, stirring often, until softened, about 3-4 minutes. Add the garlic after 2 minutes, stirring frequently.

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

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

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 3-5 minutes. Add in hot pepper flakes, if using.

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

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 and crumble the prosciutto or bacon on top. Set the skillet on the rack and broil until light browned and bubbling, about 5 minutes. Cool for 5 to 10 minutes before dishing up. Garnish with fresh chopped parsley.