Swiss Chard and Roasted Garlic Mac and Cheese
This Swiss Chard and Roasted Garlic Mac and Cheese will take your macaroni and cheese game to a whole new level of awesome! Cheesy, with plenty of gooeyness and amazing roasted garlic flavor. This will be a hit at your holiday table!
- Prep time
- 30 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 head garlic (whole)
- 2 tablespoons olive oil (divided)
- 16 ounces Ronzoni Elbows
- 2 garlic cloves (minced, divided)
- 1 bunch Swiss or Rainbow chard (stems removed and chopped)
- Salt and freshly ground pepper (to taste)
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1/4 cup + 2 tablespoons unsalted butter (divided)
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1 cup heavy cream
- Freshly ground nutmeg (to taste)
- 1 teaspoon dry mustard
- 1/2 teaspoon paprika
- 2 1/2 cups Gruyere cheese (grated)
- 1/3 cup Panko breadcrumbs
- 1 teaspoon garlic powder
- 2 tablespoons fresh chives (finely chopped)
Instructions
- 1
Preheat oven to 400ºF.
- 2
Slice off the top of a head of garlic, just enough to expose the cloves. Drizzle with a teaspoon of the olive oil and wrap in foil. Roast the garlic for 30 to 40 minutes, or until soft and almost caramelized. Let it cool a little so you can handle it, then squeeze out the flesh of each clove out. Mash the cloves with a fork and reserve.
- 3
Cook the pasta in a large pot of salted boiling water according to package instructions. Drain, reserving 1/2 cup of pasta water, and reserve back in the pot.
- 4
Heat the remaining olive oil in a large skillet, over medium heat. Add half of the minced garlic and sauté until softened and fragrant, about 1 minute. Stir in the chopped Swiss Chard and cook until softened, about 2-3 minutes. Season with salt and pepper, and stir in the lemon juice and zest. Reserve.
- 5
Wipe down the skillet with a paper towel and melt the butter over medium heat. Remove and reserve 2 tablespoons for the topping. Add the remaining garlic and cook for a minute, until softened and fragrant. Then, sprinkle the flour and whisk until combined. Cook for a minute or two, until bubbling and starting to turn golden.
- 6
Slowly whisk in cold milk. Continue to whisk until it starts to boil. Lower the heat to medium-low and cook, stirring constantly, until slightly thickened, about 8 to 10 minutes.
- 7
Stir in the heavy cream, roasted garlic, dry mustard, paprika, freshly grated nutmeg and a pinch of salt and pepper. Cook for another 3 to 5 minutes to thicken.
- 8
Remove from heat and gradually stir in the cheese until melted.
- 9
In the pot with the pasta, combine the pasta, sauce, Swiss chard and a splash (about 1/4 cup) of the pasta water. If necessary, add more pasta water to make sure the mixture is saucy. Taste and adjust salt and pepper as needed!
- 10
Transfer the mac and cheese to a greased 9x13-inch baking dish.
- 11
In a small bowl, combine the breadcrumbs, reserved melted butter and garlic powder. Sprinkle over the mac and cheese.
- 12
Bake for 15 to 20 minutes or until golden and bubbly.
- 13
Garnish with the chopped chives and serve!