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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']

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.

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