Print this recipe

Baked mac 'n' cheese with Swiss chard and chanterelle mushrooms

Recipe by:Executive Chef Adam Keough
Absinthe Brasserie & Bar, San Francisco


  • 5 tbsp. butter
    1/4 cup flour
    3 cups milk
    1/2 bay leaf
    1 pinch nutmeg
    1 pinch cayenne
    1 pinch black pepper
    1 cup sliced chanterelle mushrooms
    1 cup grated cheddar cheese
    1/4 cup grated grana Padano cheese (see note)
    3 cups cooked macaroni
    1 cup chopped and blanched Swiss chard
    Bread crumbs


Preheat oven to 350 degrees. Melt butter and add flour to form a roux. Slowly add milk while whisking. Add bay leaf, nutmeg, cayenne, black pepper and chanterelles. Bring to a boil; turn down to a simmer for 4 to 5 minutes. Add cheese and melt. Once melted, add macaroni. Finish by adding Swiss chard. Ladle into a 3-quart casserole dish, top with bread crumbs and bake for 5 to 7 minutes.

Note: Grana Padano is a firm cheese usually served grated over dishes. You can substitute with Parmesan, Asiago or Romano cheese.

Califonia Bountiful