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Gluten-Free Macaroni and Cheese with Chard and Sage Breadcrumbs

This flavorful dish will satisfy your craving for creamy mac & cheese!

No mushy gluten-free noodles here! This gluten-free macaroni and cheese recipe will satisfy that craving you've had for this creamy dish. This gluten-free macaroni and cheese is packed with chard—which brings a lot of great nutrients to this dish—and topped with a flavorful sage breadcrumb.

This recipe was provided by Kristine Kidd, author of Weeknight Gluten-Free.

Makes 4 servings

Ingredients

Olive oil, 1 1/2 tablespoons
Large onion, 1/2, finely chopped
Chard, 1/2 large bunch, stems trimmed, leaves chopped
Kosher salt and freshly ground pepper
Heavy cream, 1/2 cup (4 fl oz/125 ml)
Gluten-free elbow or shell pasta, 8 oz (250 g), (I like Ancient Harvest)
Fresh sage, 1 tablespoon minced
Gluten-free bread, 1 slice, ground to crumbs in a food processor (about 1/2 cup/1 oz/30 g crumbs)
Aged Gruyère cheese, 1 cup (about 3 oz) grated
Parmesan cheese, 2 tablespoons freshly grated

How To Make It

  1. In 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.
  2. 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.
  3. 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.
  4. 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 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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