I needed new ways of using chard and few this recipe. I think it passes as a recipe that can stand up to the rigors of chard. It's nice for the kids (who won't eat the chard, because it is green and leafy), because the chard is in a layer in the middle, making it easy to eat around it.
Mac and Cheese with Chard
adapted from Bon Appetit
3 T butter
2 garlic cloves, minced
1/4 c flour
3 c milk
2 c Gouda cheese, coarsely grated
2 c Edam cheese, coarsely grated (or you can use 4 c total of whatever cheeses you want)
a pinch of chili powder
a pinch of freshly ground nutmeg
1 1/2 lb chard, stems and center ribs removed
12 oz macaroni
Melt 3 T butter in a large pot over medium heat. Stir in garlic, then flour, stirring constantly for 1 minute. Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to boil, about 5 minutes (longer if you use skim milk). Add 1 1/2 c grated Gouda and 1 c grated Edam. Stir until cheeses melt. Stir in chili powder and nutmeg. Season with salt and pepper.
Meanwhile, cook chard in a large pot of boiling salted water until tender, about 1 minute. Transfer the chard to a plate with a slotted spoon to cool. Reserve water in the pot. Squeeze water from the chard and coarsely chop. Return the water in the pot to a boil. Add the macaroni and cook until al dente. Stir drained macaroni into warm cheese sauce. Place half of macaroni in a 9 x 13" baking dish, smooth top. Top with 1 c Edam cheese and then chard. Top with remaining macaroni mixture, spread evenly. Sprinkle remaining 1/2 c Gouda over top.
Bake in a preheated 350 degrees oven and bake for 40 minutes, until macaroni is golden and edges are bubbling. Let stand 10 minutes before serving.