Food Recipes Artichoke-Chard Pasta and Cheese 4.3 (3) 2 Reviews This cozy pasta dish is a grown-up version of mac and cheese. By Jenna Helwig Jenna Helwig Instagram Jenna is the food director at Real Simple and the author of Bare Minimum Dinners, a cookbook featuring more than 100 low-lift, high-reward recipes. Previously, Jenna was the food director at Health and Parents. She is also the founder and operator of Rosaberry, a boutique personal chef services company, and the author of four other cookbooks, including the bestselling Baby-Led Feeding. Real Simple's Editorial Guidelines Published on March 15, 2023 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Prep Time: 35 mins Total Time: 35 mins Servings: 6 Jump to Nutrition Facts Comfort comes in all shapes, sizes, and flavors, and this cheesy pasta is proof. It’s a grown-up version of mac and cheese with savory Provolone, silky chard, and tender artichoke hearts, but it’ll also joyfully remind you (and your tastebuds) of spinach artichoke dip. There are a handful of clever shortcuts in this recipe like cooking the chopped chard with the pasta in the last couple of minutes and using canned artichoke hearts. A simple roux, which is equal parts flour and fat, thickens the cheese sauce that's spiked with cream cheese for an extra dose of decadence. Ingredients 1 lb orecchiette pasta 2 10-oz. bunches Swiss chard, stemmed and chopped 6 tbsp unsalted butter 6 tbsp all purpose flour 5 cups whole milk 1/2 lb sharp provolone cheese (preferably aged), shredded 4 oz cream cheese, at room temperature 1 1/2 tsp kosher salt, divided, plus more for cooking pasta and chard 14 oz can artichoke hearts, drained and roughly chopped 1 tsp freshly ground black pepper 1/2 cup panko 1 tbsp olive oil Directions Bring a large broiler-safe pot or Dutch oven of salted water to a boil. Cook pasta according to package directions. Add chard during last 2 minutes of cook time. Drain pasta and chard and return them to pot. Meanwhile, heat butter in a medium pot over medium until melted, about 1 minute. Add flour; cook, whisking constantly, until mixture is bubbling and light brown, about 2 minutes. Pour milk into butter mixture in a slow stream, whisking constantly. Simmer over medium, whisking often, for 5 to 10 minutes. Continue simmering, stirring occasionally, until sauce is thickened, 3 to 5 minutes. Remove from heat. Add provolone, cream cheese, and 1 teaspoon salt; stir until smooth. Pour cheese sauce over pasta and chard; stir until well coated. Stir in artichokes, pepper, and remaining 1/2 teaspoon salt. Preheat broiler with oven rack 6 inches from heat. (If you don’t have a broiler-safe pot, transfer pasta mixture to a 13-by-9-inch broiler-safe baking dish.) Stir together panko and oil in a small bowl. Sprinkle over pasta mixture. Broil until panko is golden brown, 2 to 3 minutes. Rate it Print Nutrition Facts (per serving) 686 Calories 39g Fat 60g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 686 % Daily Value * Total Fat 39g 49% Saturated Fat 22g 109% Cholesterol 96mg 32% Sodium 1265mg 55% Total Carbohydrate 60g 22% Dietary Fiber 8g 30% Total Sugars 14g Protein 28g Vitamin C 26mg 129% Calcium 644mg 50% Iron 5mg 29% Potassium 1244mg 26% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.