I had brought home a large bag of baby swiss chard leaves, they were an inch or so wide and maybe 5 to 6 inches long. Roughly chopped, they were very pretty in a simple mac and cheese. As a bonus I added in a bunch of fresh baby carrots, diced and sautéed, they melted in. That and my favorite bad food..a little vintage white cheddar via Tillamook Cheese. Our cheese supply is dwindling quickly as November 1st looms. Today I finished up the Havarti cheese in grilled cheese sammies. Plant-based diet is coming back soon. I am actually looking forward to being inspired again in creating all our foods both unprocessed and 100% plant based.
Swiss Chard and Carrot Mac & Cheese
- 2 Tbsp extra virgin olive oil
- 1 small onion, peeled and diced
- ½ cup diced carrot, preferably tiny fresh ones
- 2 Tbsp white whole wheat flour
- 2 cups unsweetened almond milk, or favorite milk
- 2 tsp diced garlic or granulated garlic
- 1 tsp dry mustard powder
- 1 tsp dried sage
- ½ tsp ground black pepper
- 1 cup grated white cheddar cheese
- ¼ cup grated Pecorino Romano or Parmigiano Reggiano cheese
- 13.25 ounces whole-grain or whole wheat elbow macaroni pasta
- 1 bunch swiss chard, roughly chopped
Bring a large pot of salted water to boil, add pasta and cook for time on package. In the last 2 to 3 minutes add in the swiss chard, drain.
Meanwhile, heat a large saucepan over medium heat. Add oil, onion and carrots, sauté until tender and golden. Add garlic, sage and flour, whisk for a minute.
Whisk in milk, mustard and black pepper, turn to medium-low and cook till thick, whisking often. Add in the cheeses, stir to melt. Taste for seasoning, salt if needed, toss with the hot pasta/swiss chard.
FTC Disclaimer: We received products that were used for recipe development.