Ingredients
5 tablespoons butter
¼ cup all-purpose flour
3 cups milk
½ bay leaf
1 pinch nutmeg
1 pinch cayenne
1 pinch black pepper
1 cup chanterelle mushrooms
¼ cup grated Grana Padano
1 cup grated Cheddar
1 cup blanched and chopped Swiss chard
3 cups cooked macaroni
Bread crumbs, for sprinkling
Preparation
Preheat an oven to 350°F.
Melt the butter in a medium saucepan set over low heat. Add the flour to form a roux, and slowly whisk in the milk.
Stir in the bay leaf, nutmeg, cayenne, black pepper and chanterelles. Bring the mixture to a boil, then turn the heat down and simmer for 4-5 minutes.
Add the cheeses, and stir until melted. Mix in the Swiss chard, and ladle the mixture into a casserole dish filled with the cooked macaroni. Sprinkle the bread crumbs on top, and bake in the preheated oven for 5-7 minutes. Serves 4-6.
