Lunch: Double-Cheese Macaroni and Greens

Recipe by Woman's Day Kitchen This gooey, satisfying mac and cheese recipe uses mostly pantry staples and on-hand items, and also manages to sneak in a healthy serving of leafy greens — what's not to love?

Ingredients

12 oz. mezze rigatoni or other short pasta
1 bag Swiss chard
1 tbsp. olive oil
1 medium onion
Kosher salt and pepper
2 tbsp. all-purpose flour
1 1/4 c. whole milk
4 oz. extra-sharp Cheddar
4 oz. Muenster cheese or Gruyère

Instructions

Cook the pasta according to package directions, adding the chard during last 3 minutes of cooking. Drain the pasta and chard and return to the pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
Sprinkle the flour over the onions and cook, stirring, for 2 minutes; whisk in the milk. Cook, stirring occasionally, until slightly thickened, 3 to 4 minutes.
Add the Cheddar and 1/2 cup of Muenster cheese and cook, stirring, until melted. Add the pasta and chard and toss to combine.
Heat broiler. Transfer the mixture to a 1 1/2-quart broiler-proof baking dish. Sprinkle with the remaining 1/2 cup Muenster and broil until golden brown, 3 to 4 minutes.

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