Description
This Swiss Chard and Roasted Garlic Mac and Cheese is a creamy, comforting twist on the classic mac and cheese, featuring the rich flavors of caramelized roasted garlic and fresh sautéed Swiss chard. Perfectly cooked elbow macaroni is enveloped in a smooth cheese sauce made with sharp cheddar and Parmesan cheeses, enhanced with subtle spices for an elevated and hearty meal.
Ingredients
Scale
Pasta and Vegetables
- 8 oz elbow macaroni (or any pasta shape)
- 1 tablespoon olive oil
- 4 cloves garlic, peeled
- 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 and drizzle with olive oil. Roast in the oven for 15-20 minutes until the garlic is soft, caramelized, and fragrant. Remove from the oven and set aside to cool slightly.
- Cook Pasta: While the garlic roasts, bring a large 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: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped Swiss chard and cook, stirring occasionally, for 3-4 minutes until wilted but still vibrant. Remove from heat and set aside with the cooked pasta.
- Make Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly to form a smooth roux. Gradually pour in the whole milk while whisking continuously to prevent lumps. Continue cooking and stirring until the sauce thickens and begins to bubble, about 5 minutes.
- Add Cheese and Roasted Garlic: Squeeze the roasted garlic cloves out of their skins and add them to the thickened sauce. Stir in the shredded sharp cheddar and grated Parmesan cheeses until fully melted and the sauce is creamy. Season with salt, freshly cracked black pepper, ground nutmeg, and crushed red pepper flakes if desired. Taste and adjust seasoning accordingly.
- Combine Ingredients: Add the cooked macaroni and sautéed Swiss chard to the cheese sauce. Stir thoroughly to coat the pasta evenly with the sauce and distribute the vegetables.
- Serve: Transfer the mac and cheese to serving bowls or plates. Garnish with freshly chopped parsley or chives if using, and serve immediately while warm and creamy.
Notes
- For a gluten-free option, substitute pasta with gluten-free macaroni and use gluten-free flour for the roux.
- Whole milk creates a richer sauce, but you can use 2% milk for a lighter version.
- Experiment with different cheese varieties like Gruyère or mozzarella for a unique flavor.
- Adding crushed red pepper flakes gives a subtle spicy kick; omit if you prefer a milder taste.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently with a splash of milk to restore creaminess.
