Three Cheese Swiss Chard
Mac & Cheese
Sometimes it’s fun to be a bit indulgent, for example using three types of cheese to make mac & cheese. I try to keep my dairy intake to a reasonable amount as I’m slightly lactose intolerant but sometimes have to just take a lactaid and enjoy the cheesiness of life! In attempt to tease myself into thinking this dish is at all healthy, I added some swiss chard. Regardless, it’s all 52weeksofcookings fault as they were the ones who posted a Mac and Cheese challenge – so totally blaming them for all the calories in this dish!
1 lb small shells
2 tbsp butter
2 garlic cloves
2 tbsp flour
2 cups milk
1/2 tsp yellow mustard
1/2 cup shredded extra sharp cheddar cheese
1/2 cup shredded colby jack
1/2 cup shredded monterey jack
2 cups swiss chard, torn
salt and pepper to taste
- Cook the shells per instructions on box until just under al dente. Drain, rinse, then return to pot and set aside.
- While shells are cooking, melt the butter in a medium sauce pan over medium heat. Add the garlic and cook for 5 minutes before stirring in the flour. Slowly whisk in the milk, breaking up any clumps that form. Then add the yellow mustard and stir in.
- Begin adding the shredded cheese to the milk, allowing each bit to melt before adding more. Once all the cheese has been added pour over the pasta.
- Put the pasta pot with the cheese sauce over medium heat and cook for an additional 5 minutes or until pasta is fully cooked. Toss in the swiss chard and stir - allowing the leaves to wilt.
- Season to taste with salt and pepper.
This Mac&Cheese is so rich that we actually had leftovers for lunch the next day which is something that normally doesn’t happen. I warmed everything back up on the stove, adding just a bit of olive oil as this dish did not need more diary. Joe then topped his with Old Bay (shocker!) while I enjoyed mine as is.