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Cheesy Radiatori with Chard

Cheesy Radiatori with Chard Radiatori pasta (also ‘radiatore’) is a small pasta shaped like little radiators. With plenty of fresh Swiss chard and basil, this dish takes mac and cheese to a gourmet level! Serves 6-7. Ingredients:

  • 8 c green Swiss chard, chopped
  • 2 c uncooked radiatori pasta
  • 1/4 c butter
  • 1 medium onion, minced
  • 1/8 tsp red pepper flakes
  • 2 Tbsp all purpose flour
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 c water
  • 2 c buttermilk
  • 12 oz Colby Jack cheese, diced
  • 1/4 c Parmesan Romano cheese blend, grated
  • 2 Tbsp fresh basil, minced


  • 1/4 c butter, melted
  • 1 c plain whole wheat dry bread crumbs
  • 1/4 c Parmesan Romano cheese blend, grated
  • 1/8 tsp salt
  • dash pepper


  1. Preheat oven to 350 degrees F and lightly butter a 13 x 9 x 2 inch baking dish.
  2. In a large pot, boil 3 quarts or more salted water.
  3. Add Swiss chard and bring back to boil, stirring. Cook 3 minutes. Remove the chard with a slotted spoon, retaining boiling water. Place chard in colander to drain completely.
  4. To the boiling water, add the radiatori and bring back to boil. Cook 8 minutes, or until al dente

    . Drain in colander with chard. Place chard and pasta back in the emptied large pot.

  5. In a medium saucepan, melt the butter on medium heat and saute the onion 2 minutes.
  6. Add the red pepper, flour, salt and pepper and stir until blended.
  7. Pour in the water and buttermilk; stir constantly until thick and bubbling at the edges.
  8. Stir in the Colby Jack and Parmesan Romano cheeses. When the cheese has melted, add the cheese sauce to the pot of chard and radiator.
  9. Fold in the basil. Spoon into the prepared dish.
  10. Mix the topping ingredients together and sprinkle evenly over the dish. Bake 20 minutes and serve with a green salad.

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