Baked mac 'n' cheese with Swiss chard and chanterelle mushrooms
San Francisco chef Adam Keough adds healthy greens to a favorite comfort food.
Executive Chef Adam Keough Absinthe Brasserie & Bar
, San Francisco
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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
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.