In this indulgent dish, heavy cream plus aged Gruyère and Parmesan cheeses melt to a creamy consistency and stand in for the traditional flour-thickened sauce to make a dish that’s both vegetarian and gluten free. Serve this rich dish with a refreshing romaine salad or seasonal steamed vegetables that have been lightly dressed.
Macaroni and Cheese with Chard and Sage Bread Crumbs
1 1/2 Tbs. olive oil
1/2 large onion, finely chopped
1/2 large bunch chard, stems trimmed, leaves chopped
Kosher salt and freshly ground pepper, to taste
1/2 cup (4 fl. oz./125 ml) heavy cream
8 oz. (250 g) gluten-free elbow or shell pasta
1 Tbs. minced fresh sage
1 slice gluten-free bread, ground to crumbs in a food processor (about 1/2 cup/1 oz./30 g crumbs)
1 cup (about 3 oz./90 g) grated aged Gruyère cheese
2 Tbs. grated Parmesan cheese
In a large nonstick skillet over medium heat, warm 1 Tbs. 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 Tbs. oil. Add the sage and stir until fragrant, about 30 seconds. Add the bread crumbs and cook until browned and crisp, stirring frequently, about 4 minutes. Season to taste with salt and pepper.
Reserve 1/2 cup (4 fl. oz./125 ml) of the pasta cooking water. Drain the pasta. Add the pasta to the skillet with the chard. Add both cheeses 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 bread crumbs and serve right immediately. Serves 4.
Find more quick, gluten-free dinner recipes in
our book Weeknight Gluten Free, by Kristine Kidd.