Double-Dutch Mac and Cheese with Chard

Double-Dutch Mac and Cheese with Chard

Bon Appétit, May 2009

6 tablespoons (3/4 stick) butter, divided
1 cup chopped onion
2 garlic cloves, minced
1/4 cup unbleached all purpose flour
3 cups reduced-fat (2%) milk
2 cups (packed) coarsely grated aged Gouda cheese plus 1/2 cup finely grated (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 pounds Swiss chard, stems and center ribs removed
12 ounces elbow macaroni
1 cup fresh breadcrumbs made from crustless sourdough bread
1 teaspoon cumin seeds (optional)

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.

Preheat oven to 350°F. Butter 13 x 9 x 2 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. (Black Sheep Farm note: frying or steaming the chard instead will conserve nutrients.)

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.

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.

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

Bacon, White Bean, and Swiss Chard Pot Pies

Bacon, White Bean, and Swiss Chard Pot Pies

Altered from pancetta, white bean, and swiss chard pot pies, The Smitten Kitchen Cookbook, by Deb Perelman

http://smittenkitchen.com/blog/2012/10/pancetta-white-bean-and-swiss-chard-pot-pies/

Serves 4

Lid

2 c all-purpose flour

½ tsp table salt

13 Tb (or 1 stick plus 5 Tb) unsalted butter

6 Tb sour cream or whole Greek yogurt (i.e., a strained yogurt)

1 Tb white wine vinegar

¼ c ice water

Filling

2 Tb olive oil

4 ounces bacon or 4 ounces ¼ in. diced pancetta

2 leeks or onions, finely chopped

6 oz. swiss chard, stems separated and finely chopped, leaves thinly sliced

2-3 sweet winter carrots, sliced

1 large stalk celery, finely chopped

½ lb shiitake mushrooms, sliced into quarters or fifths

Generous pinch of red pepper flakes

Salt and freshly ground black pepper

2 garlic cloves, minced

1 Tb olive oil

3 ½ Tb butter

3 ½ Tb all-purpose flour

3 ¼ c sodium-free or low-sodium chicken or vegetable broth

2 c white beans, cooked and drained or from one and a third 15.5 oz. cans

Make lids: In a large, wide bowl (preferably one that you can get your hands into), combine the fl our and salt. Add the butter and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is like uncooked couscous. In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a flexible spatula, stir the wet and the dry together until a craggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days.