Food Recipes Swiss Chard Mac and Cheese Be the first to rate & review! Everyone should have a skillet mac and cheese in their repertoire, and this one happens to be loaded with greens! By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith. She attended The Culinary Institute of America in Hyde Park, New York, where she studied Culinary Arts and Culinary Arts Management. She's been working in food publishing since 2015 and joined the Dotdash Meredith test kitchens in 2019. During her career, she has developed over 1,500 original recipes and food styled in hundreds of photoshoots. Real Simple's Editorial Guidelines Published on April 13, 2022 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 30 mins Total Time: 30 mins Servings: 6 Jump to Nutrition Facts Creamy, cheesy, and packed with silky greens, this skillet mac and cheese is ready in 30 minutes flat. Aside from cooking the pasta, everything comes together in one skillet. You'll start by sautéing chopped Swiss chard stems in butter. Not only does this reduce waste, but it also adds wonderful texture and pops of pretty red color to this luscious mac and cheese. Then season the mozzarella sauce with onion powder, which is often underrated and a great kitchen shortcut. For a final touch, add a dusting of Parmesan before popping the dish under the broiler to turn irresistibly golden brown. Ingredients 1 16-oz. pkg. fusilli pasta ½ 12-oz. bunch Swiss chard 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 12-oz. can evaporated milk 2 teaspoons onion powder 2 teaspoons kosher salt ¼ teaspoon crushed red pepper, plus more for serving 8 ounces part-skim mozzarella cheese, shredded (about 2 cups) 2 ounces Parmesan cheese, grated (about 1/2 cup) Directions Bring a large pot of water to a boil over medium-high. Add pasta; cook for 1 minute less than package directions for al dente. Drain, reserving 1 1/2 cups water. Preheat broiler with rack 6 inches from heat. Stem chard; chop stems into 1/4-inch pieces and roughly chop leaves. Melt butter in a large broiler-safe pot over medium. Add stems; cook, stirring, until tender, about 3 minutes. Stir in flour; cook, whisking constantly, until light golden brown, about 2 minutes. Gradually whisk in evaporated milk until smooth. Add onion powder, salt, and crushed red pepper; cook, whisking constantly, until thickened, about 1 minute. Add mozzarella and reserved pasta water, stirring until cheese is melted. Add chard leaves; cook until wilted, about 1 minute. Add pasta; cook until pasta is coated and sauce is thickened, 3 to 5 minutes. Remove from heat and top with Parmesan. Broil until Parmesan is melted and golden brown, 2 to 3 minutes. Top with crushed red pepper. Rate it Print Nutrition Facts (per serving) 547 Calories 19g Fat 68g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 547 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 55% Cholesterol 61mg 20% Sodium 845mg 37% Total Carbohydrate 68g 25% Dietary Fiber 3g 11% Total Sugars 10g Protein 27g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.