Double-Cheese Macaroni and Greens

From Woman's Day This gooey, satisfying mac and cheese recipe uses mostly pantry staples and on-hand items, and also manages to sneak in a healthy serving of leafy greens - what's not to love?

• Ready In: 30 mins
• Serves: 4

Ingredients

• 12  ounces  mezze rigatoni pasta
• 12  ounces swiss chard, stems removed and leaves torn into 1-inch pieces
• 1  tablespoon olive oil
• 1  medium onion, chopped
•  kosher salt
•  pepper
• 2  tablespoons all-purpose flour
• 1 1⁄4 cups  wole milk
• 4  ounces extra-sharp cheddar cheese, grated
• 4  ounces muenster cheese or 4  ounces gruyere, grated

Directions

1. Cook pasta according to package directions, adding chard during last 3 minutes of cooking. Drain pasta and chard and return to the pot.
2. Meanwhile, heat oil in a large skillet over medium heat. Add onion, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
3. Sprinkle flour over onions and cook, stirring, for 2 minutes; whisk in milk. Cook, stirring occasionally, until slightly thickened, 3 to 4 minutes.
4. Add Cheddar and 1/2 cup of Muenster cheese and cook, stirring, until melted. Add pasta and chard and toss to combine.
5. Heat broiler. Transfer mixture to a 1 1/2-quart broiler-proof baking dish. Sprinkle with remaining 1/2 cup Muenster and broil until golden brown, 3 to 4 minutes.
6. TIPS & TECHNIQUES:
7. EASY UPGRADE: To turn up the flavor, use Gruyere instead of Muenster and stir 1 tablespoon Dijon mustard in along with the milk.