Swiss Chard Mac and Cheese

Inspiration: America's Test Kitchen

This can easily be made vegan by substituting basically all dairy-based products (cheese, in its many forms) to dairy-free options.

Ingredients

¼ cup bread crumbs 2 tbsp olive oil ¼ teaspoon cayenne pepper 2 tbsp grated Parmesan cheese 12 oz Swiss chard, stemmed and cut into 1-in pieces 8 oz chickpea elbow macaroni Salt and pepper 1 tbsp all-purpose flour ¾ teaspoon dry mustard 2 cups almond milk 1 cup shredded cheddar cheese 2 oz cream cheese, softened

Preparation

1. Stir breadcrumbs, 1 tsp oil, and a pinch of cayenne together in 8-inch nonstick skillet until combined. Cook over medium heat, stirring frequently, until fragrant and crisp, about 3 minutes. Off heat, transfer panko to a bowl and stir in Parmesan.

2. Heat 2 tsp oil in a large saucepan over medium heat until shimmering. Add Swiss chard and cook until wilted, about 4 minutes; transfer to a bowl. Bring 2 quarts water to boil in the now-empty pot. Add macaroni and 1½ teaspoons salt and cook, stirring often, until tender; drain macaroni and wipe pot dry with paper towels.

3. Heat remaining 1 tablespoon oil in now-empty pot over medium-high heat until shimmering. Add flour, mustard, remaining pinch cayenne, and ¼ teaspoon salt and cook, whisking constantly, until fragrant and mixture darkens slightly, about 1 minute.

4. Gradually whisk in milk. Bring mixture to boil, whisking constantly. Reduce heat to medium and simmer vigorously, whisking occasionally, until thickened to consistency of heavy cream, about 6 minutes.

5. Off heat, gradually whisk in cheddar and cream cheese until completely melted and smooth. Stir in macaroni and wilted Swiss chard and cook over medium-low heat until warmed through, about 2 minutes. Season with salt and pepper to taste and sprinkle with breadcrumbs. Serve.