Double Dutch Mac And Cheese With Chard Recipes

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DOUBLE-DUTCH MAC & CHEESE WITH CHARD



Double-Dutch Mac & Cheese With Chard image

This is a rich and delicious macaroni & cheese from Bon Appétit Magazine (May 2009). You can use any combination of good melting cheeses such as Gruyere, Emmentaler, Fontina, or cheddar. It works with kale, chard, or spinach. If you omit the greens, this also makes a great traditional mac & cheese. If you want a creamier macaroni & cheese, just add a little more milk until you get the desired consistency.

Provided by blucoat

Categories     One Dish Meal

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

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 1 1/2 lbs kale, stems and center ribs removed
12 ounces elbow macaroni
1 cup fresh breadcrumbs made from crustless sourdough bread
1 teaspoon cumin seed (optional)

Steps:

  • 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 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.
  • 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.

Nutrition Facts : Calories 220.3, Fat 7.6, SaturatedFat 4.5, Cholesterol 20.1, Sodium 188.8, Carbohydrate 31.1, Fiber 2.2, Sugar 4.8, Protein 7.5

DUTCH OVEN MACARONI AND CHEESE



Dutch Oven Macaroni and Cheese image

This Dutch oven mac and cheese is a staple in my home. I sometimes add burger meat or bacon to it to liven it up but it's delicious enough on its own! Regularly served as the main course with just a veggie side, as it can be a bit heavy if you're a mac and cheese lover who can't resist seconds (like me).

Provided by mia

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

1 (12 ounce) package seashell pasta
4 tablespoons salted butter
4 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
1 cup shredded sharp Cheddar cheese
1 cup shredded medium Cheddar cheese
1 cup grated Parmesan cheese, or to taste
1 cup panko bread crumbs, or as needed
½ teaspoon salt
½ teaspoon garlic salt
½ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon taco seasoning mix

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
  • Heat an oven-safe Dutch oven over medium heat. Melt butter and flour in the hot pot, stirring, until blended; pour in milk and heavy cream, whisking continuously, until mixture comes to a boil. Continue to boil, stirring continuously, for 2 minutes. Reduce heat to medium-low; continue to stir until sauce thickens, about 10 minutes.
  • Slowly fold in cheeses until melted and smooth. It is okay to raise the heat if you have to, just remember to keep stirring while the heat is on. Fold in cooked pasta until it is coated with cheese.
  • Combine panko bread crumbs, salt, garlic salt, black pepper, onion powder, and taco seasoning in a bowl. Sprinkle macaroni mixture with just enough of the bread crumbs to coat most of the surface; you should still see some pasta underneath the bread crumbs.
  • Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and continue to cook until crust is golden brown and crisp, about 10 minutes. Remove from the oven and let sit for at least 15 to 20 minutes before serving.

Nutrition Facts : Calories 550.9 calories, Carbohydrate 46.3 g, Cholesterol 103.5 mg, Fat 33.1 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 20.2 g, Sodium 765.5 mg, Sugar 3.2 g

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