Description
This Swiss Chard and Roasted Garlic Mac and Cheese is a delicious twist on classic comfort food, featuring tender elbow macaroni enveloped in a creamy, cheesy sauce enhanced with sweet roasted garlic and fresh sautéed Swiss chard. The dish balances rich flavors with nutritious greens and a hint of warming spices, making it a perfect cozy meal for any occasion.
Ingredients
Scale
Pasta and Vegetables
- 8 oz elbow macaroni (or any pasta shape)
- 1 tablespoon olive oil (divided)
- 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 your oven to 400°F (200°C). Arrange the peeled garlic cloves on a baking sheet, drizzle them with olive oil, and roast for 15-20 minutes until they become soft and caramelized. Once done, remove from the oven and set aside to cool slightly.
- Cook Pasta: While the garlic is roasting, bring a pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta thoroughly 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 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 flour and cook for 1-2 minutes to create a roux, ensuring it does not brown. Gradually whisk in the whole milk, stirring constantly to prevent lumps. Continue cooking and stirring until the sauce thickens and begins to bubble, about 5 minutes.
- Add Cheese and Roasted Garlic: Remove the sauce from heat and stir in the shredded cheddar cheese, grated Parmesan cheese, and the roasted garlic cloves (squeeze the softened garlic out of their skins). Stir until the sauce is smooth and creamy. Season with salt, pepper, ground nutmeg, and crushed red pepper flakes if using.
- Combine: Add the cooked pasta and sautéed Swiss chard to the cheese sauce. Gently stir to combine and coat the pasta evenly in the sauce.
- Serve: Serve the mac and cheese immediately, garnished with fresh parsley or chives if desired for an added burst of freshness and color.
Notes
- Roasting the garlic adds a sweet, mellow flavor that enhances the cheese sauce beautifully.
- You can substitute whole milk with 2% milk for a lighter sauce, though it may be slightly less creamy.
- For a spicier kick, increase the crushed red pepper flakes or add a dash of hot sauce.
- Swiss chard can be replaced with kale or spinach if preferred.
- Use freshly grated cheese for the best melting and flavor results.
- This dish is best enjoyed immediately but can be reheated gently on the stovetop with a splash of milk to loosen the sauce.
