Who doesn’t love a big bowl of cheesy goodness?
The very essence of comfort food.
Lately, I have been needing a big bowl of comfort. Sometimes life just screams “I need a big bowl of ooey-gooey cheese noodles. Feed me!” And who am I to say “no“?
This week, life has been screaming for that gooey cheese.
Recently a fellow blogger, Kimberly, at Turning it Home, knowing I had a surplus of collard greens on hand shared her recipe for Macaroni and Cheese with Mushrooms and Collard Greens. First off, she had me at cheese. The idea of adding a vegetable and greens made my heart skip a beat. A bowl of comfort that can satisfy the soul and the body? Yes, please!
Days went by before I actually took the time to make myself a big bowl of this special mac and cheese. One problem, on recipe night all my collard greens went missing. I think I have a collard thief or maybe just mommy-brain. The latter is probably more accurate.
I couldn’t let the collard green set-back stop me, so I had to improvise. Improvising turned into one delicious dish of veggie mac and cheese. Approved by the entire family as a winner. Packed with so much cheesy goodness and bursting with flavor. Even Dustin who isn’t a big mac and cheese fan (what?) gave it two big thumbs up. I even caught him savoring seconds. Shhh, our little secret.
Swiss chard, mushrooms, pastured butter, grass-fed cheese, creamy raw milk, and pasta make this a comforting, ultra-creamy mac and cheese. One fit for the whole family. Comfort food at it’s healthiest and finest. Bring on the comfort.
Macaroni and Cheese with Swiss Chard Chard and Mushrooms
- 6 TB butter divided
- 1 lb swiss chard chopped (one bunch)
- 1 cup mushrooms chopped (I used cremini)
- 2 1/2 cups whole milk
- 1/4 cup flour sprouted whole wheat or unbleached white
- 1 tsp salt to taste
- 1 tsp ground mustard
- 2 1/2 cup sharp white cheddar
- 3/4 cup grated parmesan
- 1 pound whole grain macaroni noodles
Cook your noodles according to the package. Drain, rinse, and set aside.
Chop your mushrooms. Heat 2 TB butter in a large stockpot (I use this one). Add in the mushrooms and a pinch of salt and cook until tender.
Add in the chopped greens and cook a couple minutes until wilted.
Once the greens are wilted, remove the mushrooms and greens. Set aside.
In the same pot, now nicely seasoned, add in 4 TB butter. Melt the butter.
Add in ¼ cup flour. Whisk into the butter.
Once combined, add in 2½ cups whole milk, 1 tsp salt, and 1 tsp ground mustard. Whisk all ingredients together and cook until bubbly.
Once bubbly, turn off the burner and start adding the cheese! Slowly whisk in the cheese until melted.
Add your greens, mushrooms, and cooked pasta to the pot and stir until combined.
Pour into a 13×9 baking dish and bake at 375ºF for 20-25 minutes until bubbly.
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