Monday, September 5, 2016

Gruyere Mac and Cheese with Mustard Greens

1 bunch mustard greens, stems trimmed
1 pound whole wheat elbow macaroni, cooked to package directions
3 tablespoons unsalted butter
1/2 cup minced shallots (about 2 large shallots)
1/3 cup all-purpose flour
3 cups skim milk
1 cup half and half
1/4 teaspoon cayenne pepper
1 pinch freshly grated nutmeg
Salt and freshly ground pepper, to taste
1 1/2 cups grated gruyere cheese
1/2 cup freshly grated Parmesan cheese, plus more for serving
In a large pot of boiling salted water, blanch the mustard greens for approximately 1 minute. Drain and immediately rinse with very cold water. Squeeze all the remaining water out of the greens with a towel, chop greens into half inch ribbons, and set aside.
In a large stock pot, melt butter over medium heat. Add shallots and cook until translucent; approximately 5 minutes. Sprinkle flour over shallots and whisk for approximately 2 minutes or until the flour has turned a nutty brown color.
Whisking constantly, slowly add 2 cups of milk. Once combined, add the remaining cup of milk, plus the cup and half of half. Raise the heat to medium-high, add cayenne, nutmeg, salt and pepper, and whisk constantly until the sauce comes to a boil; about 8 minutes.
Reduce heat to medium-low and stir sauce occasionally until thick; approximately 15 minutes more.
Add chopped mustard greens, gruyere and Parmesan; stirring until the cheese has melted into the sauce. Taste and adjust for seasonings if necessary. Add cooked macaroni and stir to combine.
Serve topped with freshly cracked pepper and a sprinkle of Parmesan cheese.

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