Swiss Chard Mac and Cheese

Creamy, cheesy, and packed with silky greens, this skillet mac and cheese is ready in 30 minutes flat. Aside from cooking the pasta, everything comes together in one skillet. You'll start by sautéing chopped Swiss chard stems in butter. Not only does this reduce waste, but it also adds wonderful texture and pops of pretty red color to this luscious mac and cheese. Then season the mozzarella sauce with onion powder, which is often underrated and a great kitchen shortcut. For a final touch, add a dusting of Parmesan before popping the dish under the broiler to turn irresistibly golden brown. 

 

Ingredients

• 1 16-oz. pkg. fusilli pasta

• ½ 12-oz. bunch Swiss chard

• 3 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 1 12-oz. can evaporated milk

• 2 teaspoons onion powder

• 2 teaspoons kosher salt

• ¼ teaspoon crushed red pepper, plus more for serving

• 8 ounces part-skim mozzarella cheese, shredded (about 2 cups)

• 2 ounces Parmesan cheese, grated (about 1/2 cup)

Directions

1. Bring a large pot of water to a boil over medium-high. Add pasta; cook for 1 minute less than package directions for al dente. Drain, reserving 1 1/2 cups water.

2. Preheat broiler with rack 6 inches from heat. Stem chard; chop stems into 1/4-inch pieces and roughly chop leaves. Melt butter in a large broiler-safe pot over medium. Add stems; cook, stirring, until tender, about 3 minutes. Stir in flour; cook, whisking constantly, until light golden brown, about 2 minutes. Gradually whisk in evaporated milk until smooth. Add onion powder, salt, and crushed red pepper; cook, whisking constantly, until thickened, about 1 minute.

3. Add mozzarella and reserved pasta water, stirring until cheese is melted. Add chard leaves; cook until wilted, about 1 minute. Add pasta; cook until pasta is coated and sauce is thickened, 3 to 5 minutes. Remove from heat and top with Parmesan.

4. Broil until Parmesan is melted and golden brown, 2 to 3 minutes. Top with crushed red pepper.

 

 

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