Truffled Mac 'N' Cheese - cooking recipe

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

Preparation

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.
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.
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.