This flavorful recipe with chard and sage breadcrumbs will satisfy any craving for creamy mac & cheese:
Chard, 1/2 large bunch, stems trimmed, leaves choppedGluten-free elbow or shell pasta, 8 oz , Aged Gruyère cheese, 1 cup gratedIn a large nonstick skillet over medium heat, warm 1 tablespoon of the oil. Add the onion and sauté until beginning to soften, about 4 minutes. Add the chard and sprinkle with salt and pepper. Sauté until the chard is tender, about 4 minutes. Stir in the cream and remove from the heat.
Meanwhile, bring a large pot three-fourths full of salted water to a boil. Add the pasta and stir well. Cook until the pasta is al dente, stirring frequently, about 7 minutes. In a small nonstick skillet over medium heat, warm the remaining 1/2 tablespoon oil. Add the sage and stir until fragrant, about 30 seconds. Add the breadcrumbs and cook until browned and crisp, stirring frequently—about 4 minutes. Season to taste with salt and pepper.
Reserve 1/2 cup of the pasta cooking water. Drain the pasta. Add the pasta to the skillet with the chard. Add both kinds of cheese and stir over medium heat until the cheeses melt and the pasta is coated, thinning with the pasta cooking liquid as needed. Season to taste with salt and a generous amount of pepper. Divide the pasta among 4 warmed plates. Sprinkle with the breadcrumbs and serve right away.
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