Truffled Mac 'N' Cheese

• 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

1. 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.
2. 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.
3. 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.

mushrooms, boiling water, truffle oil, wholewheat pastry flour, salt, freshly ground black pepper, milk, shiitake mushrooms, cheese, parmesan, goat cheese, hearts, macaroni, broccoli

Taken from www.epicurious.com/recipes/food/views/truffled-mac-n-cheese-51186230 (may not work)