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 cheese
- 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.
A fantastic bowl of comfort food – guaranteed! We used kale instead of swiss chard and added some cooked cubed chicken breasts into the mix as well. It was a rich meal, so we wont make it regularly, but we will definitely make it again.
Well done, Kristin. Really a wonderful recipe that lasts a long time. Luckily nobody minds mac n’ cheese leftovers for a week! The mushrooms are very fragrant in the final result and add an earthy underscore to every bite. The second time I made this I doubled the chard amount because we all know the volume reduction in wilted greens. More green units per pasta unit! Thanks again.
Made this last night! Easy and delish. That’s just what I needed on a busy night running kids around to after school activities 🙂 And, my son even ate the chard in it. GASP!
Awesome, Tracey! It’s great to hear everyone loved the mac and cheese, including the chard!
This was so good right off the stovetop, my son and I loved it. I added ground beef and baked it for dinner and my husband liked it that way too. I did think it needed the parmesan so I left it out, but after it baked I could see how the parmesan would have been a nice addition. So delicious and I love the added veggies!
Hey Bethany, Awesome! I’m so glad he loved the mac and cheese.
how do you sprout the flour?
Hey Desiree, I buy already sprouted flour, but any flour will do! It just thickens the sauce.
Looks amazing!! YUM!
Thank you :).
Seriously drooling, these pictures are amazing Kristin! Now I’m itching to plant some collard greens.
Thanks so much, Kimberly. Big improvement from the former photos. Finally, photos to do this delicious meal justice.
I’m glad you liked it! It looks great, and so do your new jars!
And she’s done it again ladies and gentlemen…she’s made my mouth water…I am making this tonight with our grass fed steaks….yes ma’am …you read thay right..that’s a lot of richness right there!