PastureLand’s Chef Bret is back with a cheesy, savory new Mac and Cheese recipe for fall family supper. Check out Bret’s Table for more recipes, cooking tips and lessons! Enjoy!
Mac & Cheese with Swiss Chard and Leeks
Recipe from Bret’s Table
Serves 10-12
This time of year, Rainbow Swiss Chard can be found in abundance, in your garden, at the Farmer’s Market or at your nearest Co-op or Grocer. If you’re not a fan of Swiss Chard, but enjoy the taste of kale or spinach, use that instead. Either way enjoy the sublime taste of these greens with PastureLand® unsalted Summer Gold butter and cheeses.
What will make your job more successful?
Prep and measure out all the ingredients before starting to cook.
Cook the macaroni as soon as the water boils, then drain and set aside.
Add more or less garlic, cayenne pepper and nutmeg to you liking.
2 tablespoons salt (for pasta water) plus additional salt and white pepper to taste
7 tablespoons (3 ½ ounces) unsalted PastureLand Summer Gold Butter®, divided, plus enough to butter baking dish
2 cups fresh breadcrumbs made from crust-less sourdough bread
1 ½ pounds Swiss chard, washed, leaves removed from center ribs and each chopped separately
2 tablespoons water
1 medium leek, washed; white and tender green parts only cut into dice, about 1 cup
2 bay leaves
4 garlic cloves, minced
1/3 cup unbleached all purpose flour
6 cups whole milk
2 cups coarsely grated PastureLand Aged Gouda® cheese, plus ½ cup finely grated (about 12 ounces total),
2 cups coarsely grated PastureLand Sharp Cheddar® cheese (about 10 ounces total) divided
1/2 teaspoon cayenne pepper or more to taste
1/8 teaspoon ground nutmeg
1 pound elbow macaroni
Preheat oven to 350°F. Butter 13×9×2- inch baking dish (3 quart) and set aside. Bring 6 quarts of cold water to a boil.
Melt 2 tablespoons butter in large sauté pan over medium heat. Add breadcrumbs and sauté in butter until lightly browned. Remove breadcrumbs to a bowl and set aside.
In the same pan, melt 2 tablespoons of butter and add Swiss Chard Ribs and water; cover and braise until just tender. Remove lid and add Chard leaves and stir until wilted, tender and water has evaporated. Remove Chard from pan, let cool, then chop and reserve.
Return sauté pan to heat and add 3 tablespoons butter. Sauté leeks until translucent, stir in garlic and cook until fragrant, but not browned. Add the flour; stir constantly about 1 minute. Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to boil, about 5 minutes. Cook for an additional 2 minutes to reduce and thicken. Add 2 cups coarsely grated Gouda. Stir until cheese melts, about 2 minutes. Stir in cayenne and nutmeg. Season sauce with salt and pepper to taste.
When the pot of water is boiling, add macaroni; cook until tender but still firm to bite, stirring occasionally. Drain. Stir macaroni into warm cheese sauce. Place half of macaroni in buttered dish; smooth top. Top with 1 cup Cheddar cheese, then chard then remaining cheese. Top with remaining macaroni mixture; spread evenly.
Sprinkle top with remaining ½ cup grated Gouda; then sprinkle breadcrumb mixture over entire surface.
Place baking dish on a sheet pan and bake until breadcrumbs are golden and edges are bubbling, about 40 minutes. Let stand 10 minutes and serve.