Description
A creamy and comforting mac and cheese featuring tender Swiss chard and rich roasted garlic for a flavorful twist on a classic favorite. This dish combines perfectly cooked elbow macaroni with a cheesy sauce made from sharp cheddar and Parmesan, enhanced by subtle hints of nutmeg and red pepper flakes, creating a delicious, hearty meal ideal for family dinners.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni (or any pasta shape)
Roasted Garlic
- 4 cloves garlic, peeled
- 1 tablespoon olive oil
Vegetables
- 2 cups Swiss chard, chopped
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- Fresh parsley or chives, for garnish (optional)
Instructions
- Roast Garlic: Preheat the oven to 400°F (200°C). Place the peeled garlic cloves on a baking sheet, drizzle them with olive oil, and roast in the oven for 15-20 minutes until they become soft and caramelized. Remove from the oven and set aside.
- Cook Pasta: While the garlic roasts, bring a pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain the pasta and set it aside.
- Sauté Swiss Chard: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped Swiss chard and sauté for 3-4 minutes until the leaves are wilted and tender. Remove from heat and set aside.
- Make Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour to create a roux and cook for 1-2 minutes, stirring constantly. Gradually pour in the whole milk, whisking continuously to avoid lumps. Continue cooking until the mixture thickens and begins to bubble, about 5 minutes.
- Add Cheese and Garlic: Stir in the shredded sharp cheddar cheese, grated Parmesan cheese, and squeeze the roasted garlic cloves out of their skins into the sauce. Stir until the sauce is smooth and creamy. Season with salt, pepper, nutmeg, and red pepper flakes if using, to taste.
- Combine: Add the cooked pasta and sautéed Swiss chard to the cheese sauce. Stir thoroughly to coat the pasta evenly with the sauce and incorporate the greens.
- Serve: Serve the mac and cheese immediately, garnished with freshly chopped parsley or chives if desired for a fresh, vibrant finish.
Notes
- Roasting the garlic mellows its flavor and adds a sweet depth to the cheese sauce.
- You can substitute Swiss chard with spinach or kale if preferred.
- Adjust the seasoning with nutmeg and red pepper flakes according to taste for subtle warmth or heat.
- For a lighter version, you may use low-fat milk and reduce the amount of butter and cheese.
- This recipe is best enjoyed fresh but can be reheated gently on the stovetop or in the microwave.
