Recipe

Swiss Chard Mac And Cheese Recipe


Swiss Chard Mac And Cheese Recipe Danerin2 / All my dishes
1 year, 2 months ago
A delicious and easy way to get picky eaters to eat some very healthy greens!
Prep:20m Cook:40m Servings:4

Danerin2

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Ingredients
  • 1 large bunch Swiss Chard leaves, well cleaned and sliced into ribbons
  • 1/2 pound whole wheat pasta (I used rotini)
  • 4-6 garlic cloves, chopped
  • 1 leek, white and light green parts, chopped
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 2 cups chicken or vegetable stock
  • 2 cups milk (I used 1% and it was just fine)
  • 3 cups grated cheddar cheese (divided)
  • 1/2 cup grated parmesan cheese (divided)
  • 1 cup fresh bread crumbs
  • salt
  • pepper
  • nutmeg

Directions
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Blanch chard leaves in boiling salted water for 2 minutes.
  3. Drain chard and squeeze to remove excess water.
  4. Cook pasta until al dente, don't overcook because it's going in the oven again.
  5. Saute leek in butter and oil until softened.
  6. Add garlic and cook 1 minute.
  7. Stir in flour and cook 2 minutes.
  8. Heat stock and milk.
  9. Add hot stock and milk to saute pan with leeks, garlic and roux, stirring until well combined.
  10. Simmer stock mixture until it thickens slightly.
  11. Add half of cheese and mix until melted.
  12. Add salt, pepper and nutmeg to taste.
  13. Combine pasta, chard and sauce mix.
  14. Taste, correct seasonings, and pour into oven-safe dish.
  15. Bake for 20 minutes.
  16. Sprinkle remaining cheese and bread crumbs on top of pasta, and bake for another 15 minutes, until browned and bubbly.

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Comments

mamalou 1 year, 2 months ago said:
Love mac and cheese, and love chard!

trigger 1 year, 2 months ago said:
In the fall season I love to make things different with my garden fresh vegetables.
Your Swiss Chard Mac And Cheese is perfect.
High Five
Michael

lori4flavor 10 months, 1 week ago said:
I love chard too! And this sounds delicious! Bookmarked + ^5. Thanks for sharing :)
Lori


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