This is a really tasty twist on your average mac and cheese. The juicy bits of roasted tomatoes are a nice texture contrast to the pasta and chunks of chicken. And the flavor is just spectacular. I couldn’t stop picking at it.
Adapted from here
1 pound whole wheat pasta, I used spirals, cooked just shy of al dente
5 T butter
1/2 cup plus 2 T all-purpose flour
6 cups milk
1 1/2 cups grated Colby cheese
2 large leaves Swiss chard, chopped
1/2 cup chopped oven roasted tomatoes
2 heaping cups chopped, cooked chicken
1 cup freshly grated Parmesan
Chopped parsley, for serving
Melt the butter in a pot. Whisk in the flour. Slowly drizzle in the milk, whisking the whole time. Bring to a boil. Add the Colby, chard, tomatoes, and chicken. Stir until cheese is melted. Season with salt and pepper. Stir in the pasta. Pour into a large buttered baking dish. top with the Parmesan cheese. Bake at 350 til bubbly, about 30 minutes. Sprinkle with the chopped parsley. Let stand a few minutes before serving.