Swiss Chard Macaroni and Cheese

Steve and I do not claim to be healthy eaters, but we occasionally like to pretend that we are. We had purchased tons of vegetables and leafy greens around the beginning of the new year, intending to make healthy smoothies, but then we saw this recipe for swiss chard macaroni and cheese. Why make a smoothie when you can have mac and cheese? I mean, we’re not wrong. So that’s what we did, and I don’t have any hard evidence, but I’m pretty sure it was 100% better than a green smoothie.

Ingredients

  • ¼ cup 100 percent whole-wheat panko bread crumbs
  • 2 tablespoons expeller-pressed canola oil
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons grated Parmesan cheese
  • 12 ounces Swiss chard, stemmed and cut into 1-inch pieces
  • 8 ounces 100 percent whole-wheat elbow macaroni
  • Salt and pepper
  • 1 tablespoon all-purpose flour
  • ¾ teaspoon dry mustard
  • 2 cups organic 1 percent low-fat milk
  • 4 ounces Gruyère cheese, shredded (1 cup)
  • 2 ounces cream cheese, softened

Instructions

  1. Stir panko, 1 teaspoon oil, and pinch cayenne together in 8-inch nonstick skillet until combined. Cook over medium heat, stirring frequently, until fragrant and crisp, about 3 minutes. Off heat, transfer panko to bowl and stir in Parmesan.
  2. Heat 2 teaspoons oil in large saucepan over medium heat until shimmering. Add Swiss chard and cook until wilted, about 4 minutes; transfer to bowl. Bring 2 quarts water to boil in now-empty pot. Add macaroni and 1½ teaspoons salt and cook, stirring often, until tender; drain macaroni and wipe pot dry with paper towels.
  3. Heat remaining 1 tablespoon oil in now-empty pot over medium-high heat until shimmering. Add flour, mustard, remaining pinch cayenne, and ¼ teaspoon salt and cook, whisking constantly, until fragrant and mixture darkens slightly, about 1 minute. Gradually whisk in milk. Bring mixture to boil, whisking constantly. Reduce heat to medium and simmer vigorously, whisking occasionally, until thickened to consistency of heavy cream, about 6 minutes.
  4. Off heat, gradually whisk in Gruyère and cream cheese until completely melted and smooth. Stir in macaroni and wilted Swiss chard and cook over medium-low heat until warmed through, about 2 minutes. Season with salt and pepper to taste and sprinkle with panko mixture. Serve.