Swiss Chard Mac and Cheese

The Swiss chard adds color and earthiness that balances the sharpness of the cheddar. Also, these potatoes can really be used for anything.

Ingredients

1/4 cup dried breadcrumbs (regular or Italian seasoned, not panko)

2 tbsp plus 1 tsp olive oil, divided

1/4 tsp cayenne pepper, divided

2 tbsp Parmesan, freshly grated

12 oz Swiss chard, stemmed and cut into 1-inch pieces

8 oz elbow macaroni

Kosher salt and freshly ground black pepper, to taste

1 tbsp all-purpose flour

3/4 tsp dry mustard

2 cups whole milk

1 cup sharp cheddar, freshly shredded

2 oz cream cheese, softened

Preparation

1. Stir together the breadcrumbs, 1 teaspoon of the oil, and a pinch of cayenne in an 8-inch nonstick skillet. Cook over medium heat, stirring frequently, until fragrant and crisp, about 3 minutes. Remove from heat, transfer to a small bowl, and stir in the Parmesan.

2. Heat 2 teaspoons of the oil in a large saucepan over medium heat until shimmering. Add the Swiss chard and cook until just wilted, about 4 minutes. Transfer to a bowl. Bring 2 quarts of generously salted water to a boil in the same pot. Add the macaroni and cook, stirring often, until al dente per package directions. Drain and wipe the pot dry with paper towels.

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

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

5. Remove from heat. Gradually whisk in the cheddar and cream cheese until completely melted and smooth. Stir in the macaroni and Swiss chard and cook over medium-low heat until warmed through, about 2 minutes. Taste and season with salt and pepper. Scatter with the breadcrumb topping and serve immediately.

Notes

Inspired by America’s Test Kitchen.