Farm Direct Coop Recipesor. . . what you can do with your share!

Marblehead Depot member Nicole Grazado loves experimenting with new recipes to cajole her kids into trying different foods. She adapted this recipe from Epicurious.com, and says it gets rave reviews from family and coworkers alike.

• 3 tablespoons butter
• 1 onion chopped
• 2 cloves of garlic chopped
• 1 cup flour
• 3 cups fat free milk
• 2 cups smoked gouda, shredded
• 1 cup swiss cheese, shredded
• pinch of cayenne
• pinch of nutmeg
• salt and pepper to taste
• 1 lb. cooked pasta
• 1 lb. chard
• 6-8 crackers crumbled

1) Melt butter in large saucepan. Saute onion and garlic until onion is translucent. Stir in flour and cook for 1 minute. Whisk in milk and bring to simmer, whisking occasionally while it thickens. Add nutmeg, cayenne, salt and pepper. Add cheese and stir until all is melted. Remove from heat.
2) Cook chard in large pot of boiling water for 1 minute. Remove using slotted spoon and chop. Cook pasta in same water used for chard. Drain pasta and add to cheese mixture.
3) Butter a 9×13 baking dish. Spread half of pasta mixture in dish, top with chopped cooked chard and then cover with remaining pasta mixture. Top with crumbled crackers (or breadcrumbs of your choice).
4) Cook at 350 degrees for 30-45 minutes until bubbly. Enjoy!!