Swiss Chard and Roasted Garlic Mac and Cheese

If your mac and cheese game has been feeling a little… beige lately, let’s add some serious color and flavor! This Swiss Chard and Roasted Garlic Mac and Cheese is creamy, cozy, and just bold enough to keep you coming back for forkful after forkful. It combines the nutty richness of Gruyere with tender Ronzone elbows and the earthy goodness of sautéed chard. Oh, and roasted garlic. Need I say more?

This is mac and cheese that’s grown up, gone green, and absolutely glorious. Whether you’re feeding your family or treating yourself after a long day, this twist on classic comfort food is everything you didn’t know you needed.

Why You’ll Love This Swiss Chard and Roasted Garlic Mac and Cheese

• Veggies, but make it creamy: The chard blends seamlessly into the cheesy sauce, giving you those greens without even trying.
• Ronzoni macaroni and cheese never tasted this good: Their elbows hold onto the sauce like they were born for it.
• Roasted garlic makes everything better: It’s mellow, sweet, and brings deep flavor to every bite.
• A little lemony lift: Just enough citrus to brighten all that richness.

What You’ll Need (Just a Note)

This dish is a symphony of pantry and fridge favorites: pasta, milk, butter, flour, and cheese. The flavor magic comes from the roasted garlic, lemon zest, and creamy Gruyere cheese. And the chard? It brings a slightly earthy tone that plays beautifully with the savory sauce.

The full ingredient list with measurements is located just below in the recipe card.

How to Make Swiss Chard and Roasted Garlic Mac and Cheese

Step 1: Roast the Garlic

Start by roasting the whole head of garlic. Slice off the top, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast at 400°F for about 40 minutes, until soft and golden. Once it’s cooled, squeeze the cloves out into a bowl and mash them into a paste.

Step 2: Boil the Pasta

Bring a large pot of salted water to a boil and cook 16 oz of Ronzoni elbows until al dente. Drain and set aside. Don’t rinse that starchy coating helps the sauce cling better.

Step 3: Sauté the Chard

In a large skillet, heat the remaining 1 tablespoon olive oil and 2 tablespoons of butter. Add one of the minced garlic cloves and the chopped Swiss chard. Sauté until it wilts and tenderizes, about 5–6 minutes. Season with salt, pepper, and a pinch of lemon zest and juice. Set aside.

Step 4: Make the Cheese Sauce

In a separate saucepan, melt 2 tablespoons of butter. Add the remaining minced garlic and cook briefly. Whisk in the flour and cook for about 1 minute. Slowly whisk in the milk and cream, stirring constantly until smooth.

Add in the mashed roasted garlic, a dash of nutmeg, dry mustard, paprika, and a little more lemon zest. Let it simmer gently until thickened, then stir in the Gruyere cheese until melty and velvety.

Step 5: Combine and Bake

Stir in the cooked pasta and sautéed chard to the cheese sauce. Transfer everything to a greased baking dish.

In a small bowl, mix Panko breadcrumbs with melted butter and a dash of garlic powder. Sprinkle it over the top for a golden, crispy finish.

Bake at 375°F for 20–25 minutes, until bubbling and lightly browned.

Estimated Nutrition

• Calories: ~510 per serving
• Fat: 28g
• Carbohydrates: 44g
• Protein: 21g
• Fiber: 3g
• Sugar: 4g

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Bake Time: 25 minutes
• Total Time: About 1 hour and 25 minutes

Helpful Cooking Tips

• Don’t skip the roasted garlic! It adds a deep umami flavor that raw garlic just can’t touch.
• Swiss or Rainbow chard? Either works! Rainbow just adds a bit more color.
• Want a butternut macaroni twist? Add 1/2 cup of mashed roasted butternut squash to the sauce for extra creaminess and sweetness.
• Don’t burn the roux! That first butter and flour step should stay golden, not brown low and slow is the way to go.

How to Serve and Store This Mac and Cheese Swiss Style

Serving Ideas

This dish shines all on its own but can be elevated with:

• A crisp green salad for contrast.
• A glass of chilled white wine (just saying).
• A drizzle of hot sauce if you like a little heat with your creamy.

Make Ahead and Storage

• Make ahead: Assemble everything, cover, and refrigerate up to 24 hours. Add 5–10 extra minutes to the baking time if chilled.
• Leftovers: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Yes! Portion it out and freeze for up to 2 months. Reheat in the oven for best texture.

A Little Story from My Kitchen

This chard and pasta combo happened because I was staring down a giant bunch of rainbow chard from the farmer’s market and a half-eaten wheel of Gruyere. My usual mac just didn’t feel exciting that night and roasted garlic felt like the missing magic. I’ve since made it for everything from weeknight dinners to holidays, and even my “green food-averse” husband is a fan.

FAQs About Swiss Chard and Roasted Garlic Mac and Cheese

Final Thoughts on Swiss Chard and Roasted Garlic Mac and Cheese

If you’re looking for a dish that bridges comfort food and clean-out-the-crisper creativity, this Swiss Chard and Roasted Garlic Mac and Cheese is your perfect match. It’s cozy, vibrant, and packed with flavor. With that cheesy, herby depth and just a hint of lemon brightness, it takes your mac and cheese swiss dreams to a whole new level.

Whether you’re feeding your family or just yourself (and planning for leftovers), this chard and pasta beauty deserves a spot in your comfort food hall of fame.

✨ Ingredients and measurements are listed below in the recipe card for your convenience!

Swiss Chard and Roasted Garlic Mac and Cheese

This Swiss Chard and Roasted Garlic Mac and Cheese is comfort food with an elegant, earthy twist. Creamy Gruyere sauce meets sautéed chard and mellow roasted garlic over Ronzoni elbows a dish so cozy, even your greens-shy family will beg for seconds.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Bake Time 25 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Main

Cuisine American

Servings 6 servings

Calories 510 kcal

Equipment

• Baking dish
• Saucepan
• Large Skillet

Ingredients

  

Roasted Garlic & Chard

• 1 head garlic whole
• 2 tbsp olive oil divided
• 2 cloves garlic minced, divided
• 1 bunch Swiss or Rainbow chard stems removed and chopped
• to taste salt and pepper
• 2 tsp lemon zest
• 2 tbsp lemon juice

Pasta & Cheese Sauce

• 16 oz Ronzoni Elbows
• 1/4 + 2 tbsp unsalted butter divided
• 3 tbsp all-purpose flour
• 2 1/2 cups whole milk
• 1 cup heavy cream
• to taste freshly ground nutmeg
• 1 tsp dry mustard
• 1/2 tsp paprika
• 2 1/2 cups Gruyere cheese grated

Topping

• 1/3 cup Panko breadcrumbs
• 1 tsp garlic powder

Instructions

 

• Preheat oven to 400°F. Cut the top off the garlic head, drizzle with 1 tbsp olive oil, wrap in foil and roast for 40 minutes until soft. Let cool and squeeze out the cloves.
• Cook Ronzoni Elbows in salted water until al dente. Drain and set aside.
• Sauté chopped Swiss chard in 1 tbsp olive oil and 2 tbsp butter with 1 minced garlic clove. Add lemon zest, juice, salt, and pepper. Set aside.
• In a saucepan, melt 2 tbsp butter. Add 1 garlic clove, whisk in flour and cook 1 min. Gradually add milk and cream, whisking constantly. Add roasted garlic, nutmeg, mustard, paprika, and lemon zest.
• Stir in grated Gruyere until melted. Mix in pasta and chard. Transfer to greased baking dish.
• Mix Panko with melted butter and garlic powder. Sprinkle on top. Bake at 375°F for 25 minutes until golden and bubbly.

Notes

Optional: Add 1/2 cup mashed roasted butternut squash to the cheese sauce for a butternut macaroni twist.

Keyword butternut macaroni, chard and pasta, mac and cheese swiss, ronzoni macaroni and cheese