Shells and Cheese with Browned Butter and Swiss Chard
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Recipe type: Worknight Dinners, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 16 ounces (1 pound uncooked) pasta shells
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ tsp salt
  • Dash of pepper
  • 2 cups low-fat or skim milk
  • 2 cups shredded mozzarella cheese
  • 4 ounces soft goat cheese (chevre)
  • 1 bunch (about four cups shredded) red Swiss chard
Instructions
  1. Preheat the oven to 350 degrees F. Prepare pasta according to package directions. In an oven-safe pan or French oven, melt butter over medium-high heat. Cook until butter begins to brown (and enjoy the aroma in your kitchen), stirring regularly. If you notice little brown bits in your butter, continue to stir; they will add flavor to your sauce later. Add 2 tablespoons flour and mix to form a roux. Add salt and pepper.
  2. Add milk to your roux, stirring constantly. Let cook over high heat until sauce thickens. Add mozzarella, then goat cheese, and stir until cheese is melted and thick and the sauce is bubbly. Mix the cooked macaroni into the pot and add the chard. Stir until combined and the chard begins to wilt.
  3. Bake in 350 degree F oven for 25 to 30 minutes or until cheese bubbles and begins to brown on top.
  4. Note: If you don't have an oven-safe pot or pan, use a regular stockpot and transfer the mixture to a buttered glass baking dish after incorporating the chard.
Recipe by In Good Taste at http://ingoodtaste.kitchen/shells-cheese-with-browned-butter-and-swiss-chard/