Double-Dutch Mac and Cheese with Chard

Ingredients for Double-Dutch Mac and Cheese with Chard

• 6 tablespoons (3/4 stick) butter, divided

• 230g chopped onion

• 2 dientes de ajo, picados

• 30g unbleached plain flour

• 725ml reduced-fat (2%) milk

• 475ml (packed) coarsely grated aged Gouda cheese plus 60g finely grated (about 275g total)

• 230g (packed) coarsely grated Edam cheese, divided

• 1/4 cucharaditas de pimienta de cayena

• 1/8 cucharaditas de nuez moscada molida

• 675g Swiss chard, stems and centre ribs removed

• 350g elbow macaroni

• 110g 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 300g coarsely grated Gouda and 120g Edam. Stir until cheeses melt, about 2 minutes. Stir in cayenne and nutmeg. Season sauce with salt and pepper.

Preheat oven to 177°C. 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 120g 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 80g 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.

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