Play around with the cheeses — though this recipe calls for edam and gouda, gruyere, a nice, aged cheddar or fontina all work well. I substituted pecorino romano for the last 1/2 cup of gouda to much fanfare.
Fancy Mac & Cheese with Swiss Chard.
- 6 Tablespoons unsalted butter, divided
- 1 Cup chopped onion
- 2 Cloves garlic, minced
- 1/4 Cup flour
- 3 Cups 2% milk
- 2 Cups packed coarsely grated gouda, plus 1/2 cup finely grated
- 2 Cups packed coarsely grated edam, divided
- 1/4 Teaspoon cayenne pepper
- 1/8 Teaspoon ground nutmeg
- Coarse salt and freshly ground pepper
- 1 1/2 Pounds Swiss chard, stems and center ribs removed
- 12 Ounces elbow macaroni
- 1 Cup fresh sourdough breadcrumbs
- 1 Teaspoon cumin seeds (optional)
Baking dish: 13x9x2 inches.
1. Preheat oven to 350 degrees. Grease baking dish with butter.
2. In a large saucepan over medium heat, melt 3 tablespoons butter. Stir in onion and cook, stirring regularly until translucent. Add garlic and flour, and stir mixture constantly for about 1 minute. Add milk gradually, whisking occasionally until boiling. Lower heat to medium-low, and add coarsely grated gouda and half of the edam. Stir cheese sauce until melted. Add cayenne pepper and nutmeg and stir. Season with salt and pepper to taste. Remove from heat.
3. Bring salted water to a boil in a large pot. Add chard, and cook until tender, about 1 minute. Transfer chard to a plate with a slotted spoon, reserving water to cook pasta. Let chard cool before squeezing out any water and chopping finely.
4. Bring water back to a boil, and cook pasta until tender but still a little firm to the bite. Strain pasta, and add to the cheese sauce, stirring to coat macaroni well. Add half of the macaroni to the greased baking dish, and smooth out the top. Sprinkle remaining edam over the macaroni, followed by the chard, and then the remaining macaroni.
5. In a small saucepan, melt remaining 3 tablespoons butter. Meanwhile, place breadcrumbs in a medium bowl. Pour melted butter over breadcrumbs and toss to coat well. Add remaining 1/2 cup gouda and toss again. Season with salt and pepper to taste. Sprinkle the breadcrumb-gouda mixture over macron in an even layer. If using, sprinkle cumin seeds over macaroni.
6. Bake for about 40 minutes, or until the breadcrumbs are golden brown and the edges of the macaroni are bubbly. Let macaroni stand for 10 minutes before serving.
Recipe Credit: Bon Appetit.
Earlier: Grilled Cheese for Adults.