Double-Dutch Mac and Cheese with Chard

Ingredients

• 6 tablespoons butter divided ()
• 0.3 teaspoon cayenne pepper 
• 1 teaspoon cumin seeds 
• 2 cups coarsely edam cheese divided packed grated ()
• 12 ounces elbow macaroni 
• 2  garlic cloves minced
• 2 cups coarsely aged gouda cheese plus) packed grated finely grated finely ()
• 0.1 teaspoon ground nutmeg 
• 3 cups milk 2% reduced-fat ()
• 1 cup onion chopped
• 1 cup breadcrumbs made from sourdough bread fresh crustless
• 1.5 pounds swiss chard 
• 0.3 cup unbleached all purpose flour 

Equipment

• bowl
• oven
• whisk
• pot
• baking pan
• slotted spoon

Directions

1. Melt 3 tablespoons butter in large potover medium heat.
2. Add onion; sautéuntil translucent, about 5 minutes. Stir ingarlic, then flour; stir constantly 1 minute.Gradually whisk in milk. Cook, whiskingoccasionally, until mixture begins to boil,about 5 minutes.
3. Add 2 cups coarsely grated
4. Gouda and 1 cup Edam. Stir until cheesesmelt, about 2 minutes. Stir in cayenne andnutmeg. Season sauce with salt and pepper.
5. Preheat oven to 350°F. Butter 13x9x2-inch baking dish. Cook chard in large potof boiling salted water until tender, about1 minute. Using slotted spoon, transferchard to plate; cool. Reserve pot with water.Squeeze water from chard; chop finely.
6. Return water in pot to boil.
7. Addmacaroni; cook until tender but still firmto bite, stirring occasionally.
8. Drain. Stirmacaroni into warm cheese sauce.
9. Place halfof macaroni in dish; smooth top. Top with1 cup Edam cheese, then chard. Top withremaining macaroni mixture; spread evenly.
10. Melt 3 tablespoons butter.
11. Placebreadcrumbs in medium bowl.
12. Drizzle butterover; toss.
13. Add 1/2 cup finely grated Goudaand sprinkle with salt and pepper; toss.
14. Sprinkle breadcrumb mixture over mac andcheese.
15. Sprinkle cumin seeds over, if desired.
16. Bake mac and cheese until breadcrumbsare golden and edges are bubbling, about 40minutes.
17. Let stand 10 minutes.