Double-Dutch Mac & Cheese With Chard

Ingredients

• 6 tablespoons butter, divided
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1/4 cup unbleached all purpose flour
• 3 cups reduced-fat milk (2%)
• 2 cups packed coarsely grated aged gouda cheese, plus
• 1/2 cup finely grated gouda cheese (about 10 ounces total)
• 2 cups packed coarsely grated edam cheese, divided
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg
• 1 1/2 lbs swiss chard or kale, stems and center ribs removed
• 12 ounces elbow macaroni
• 1 cup fresh breadcrumbs made from crustless sourdough bread
• 1 teaspoon cumin seed (optional)

Directions

1. 1

   Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until translucent, about 5 minutes. Stir in garlic, then flour; stir constantly 1 minute. Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to boil, about 5 minutes. Add 2 cups coarsely grated Gouda and 1 cup Edam. Stir until cheeses melt, about 2 minutes. Stir in cayenne and nutmeg. Season sauce with salt and pepper.

2. 2

   Preheat oven to 350°F Butter 13x9x2- inch baking dish. Cook chard in large pot of boiling salted water until tender, about 1 minute. Using slotted spoon, transfer chard to plate; cool. Reserve pot with water. Squeeze water from chard; chop finely.

3. 3

   Return water in pot to boil. Add macaroni; cook until tender but still firm to bite, stirring occasionally. Drain. Stir macaroni into warm cheese sauce. Place half of macaroni in dish; smooth top. Top with 1 cup Edam cheese, then chard. Top with remaining macaroni mixture; spread evenly.

4. 4

   Melt 3 tablespoons butter. Place breadcrumbs in medium bowl. Drizzle butter over; toss. Add 1/2 cup finely grated Gouda and sprinkle with salt and pepper; toss. Sprinkle breadcrumb mixture over mac and cheese. Sprinkle cumin seeds over, if desired.

5. 5

   Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 40 minutes. Let stand 10 minutes.