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At Casa de Suna, we’re all about balance.

We love blending indulgent ingredients like excellent cheeses with seasonal staples: in this case, swiss chard, to create a mac & cheese recipe you’ll want to make over and over. Two important reminders: fusilli is our favorite pasta shape for this dish as it’s designed to catch as much sauce as possible; and undercooking your pasta by about 2 minutes will yield the best results.

How to Make It

Difficulty: Easy

Overall Time: 1 hr 35 min

Prep Time: 55 min

Cook Time: 25 min + 15 min cooling time

Serves: 6 to 8

  • 1 large bunch green Swiss chard, stems removed and reserved for another use
  • 1 pkg (500 g) fusilli bucati corti pasta, or other spiral shaped pasta
  • 1 ½ cups grated fontina cheese, divided
  • 1 cup grated Gruyere cheese
  • 1 cup grated white cheddar cheese
  • 3 tbsp salted butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk
  • 1 tsp Dijon mustard
  • ¾ kosher salt
  • Freshly ground black pepper to taste
  1. Arrange rack in center of oven. Preheat to 375°F. Generously butter a 9×13-inch baking dish and set aside.
  2. Boil a large pot of salted water. Slice chard leaves roughly into 2-inch pieces (you should have about 10 cups). Add chard to boiling water and cook until bright green and tender, about 1 minute. Using a spider, transfer to a large bowl of ice-cold water. Once cool, drain well. Place chard into a clean tea towel. Wring out chard to extract excess liquid. Transfer to a small bowl or plate, breaking up with your fingertips to separate leaves, and set aside.
  3. Return water to a boil, then add pasta. Cook, stirring occasionally, until soft but slightly undercooked (pasta will continue cooking in sauce), about 8 minutes. Drain well and let it cool while preparing sauce.
  4. Toss 1 cup fontina with gruyere and cheddar cheese in a medium bowl to combine. Set aside.
  5. Return the same large pot to medium heat, then add butter. Once melted, add flour and cook, whisking constantly, for 2 minutes. Whisk in milk and continue cooking until the sauce is thick enough to lightly coat the back of a spoon, about 8 to 10 minutes (mixture will be thin). Remove from heat, then whisk in half of cheese-mixture, one small handful at a time, just until melted and combined. Whisk in mustard and salt. Season with fresh pepper. Stir in the pasta until fully incorporated using a spatula. Stir in Swiss chard, ensuring leaves are fully distributed. Sprinkle in remaining cheese-mixture, stirring quickly just to combine. Scrape into prepared pan. Sprinkle over remaining ½ cup fontina.
  6. Bake in center of oven until golden-brown, approximately 25 to 30 minutes. Let it stand for 15 minutes before serving.
Mac and Cheese with Swiss Chard recipe by Casa de Suna
Mac and Cheese with Swiss Chard recipe by Casa de Suna; A Holiday Menu, Casa de Suna Style

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