Double-Dutch Mac & Cheese With Chard
photo by julicle
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 88.74 ml butter, divided
- 236.59 ml chopped onion
- 2 garlic cloves, minced
- 59.14 ml unbleached all-purpose flour
- 709.77 ml reduced-fat milk (2%)
- 473.18 ml packed coarsely grated aged gouda cheese, plus
- 118.29 ml finely grated gouda cheese (about 10 ounces total)
- 473.18 ml packed coarsely grated edam cheese, divided
- 1.23 ml cayenne pepper
- 0.61 ml ground nutmeg
- 680.38 g swiss chard or 680.38 g kale, stems and center ribs removed
- 340.19 g elbow macaroni
- 236.59 ml fresh breadcrumbs made from crustless sourdough bread
- 4.92 ml cumin seed (optional)
directions
- Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until translucent, about 5 minutes. Stir in garlic, then flour; stir constantly 1 minute. Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to boil, about 5 minutes. Add 2 cups coarsely grated Gouda and 1 cup Edam. Stir until cheeses melt, about 2 minutes. Stir in cayenne and nutmeg. Season sauce with salt and pepper.
- Preheat oven to 350°F Butter 13x9x2- inch baking dish. Cook chard in large pot of boiling salted water until tender, about 1 minute. Using slotted spoon, transfer chard to plate; cool. Reserve pot with water. Squeeze water from chard; chop finely.
- Return water in pot to boil. Add macaroni; cook until tender but still firm to bite, stirring occasionally. Drain. Stir macaroni into warm cheese sauce. Place half of macaroni in dish; smooth top. Top with 1 cup Edam cheese, then chard. Top with remaining macaroni mixture; spread evenly.
- Melt 3 tablespoons butter. Place breadcrumbs in medium bowl. Drizzle butter over; toss. Add 1/2 cup finely grated Gouda and sprinkle with salt and pepper; toss. Sprinkle breadcrumb mixture over mac and cheese. Sprinkle cumin seeds over, if desired.
- Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 40 minutes. Let stand 10 minutes.
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Reviews
-
This was amazing! My 7-year-olds had seconds and thirds. We had a bunch of chard in our organic produce delivery and I wanted to introduce it to my kids in a positive way. I used Gouda and Fontina cheese (since I couldn't find Edam at Trader Joe's). I did make my own bread crumbs as per the directions, and everyone commented on how it added a great crunch/texture. My only suggestion would be to put the water up (for the chard/pasta) before you get started on the cheese sauce. Also, I put the drained chard in the fridge for a few minutes to cool it down quicker. Thanks for a great recipe!
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