Roast the Garlic:​Eat This Much+3aqua-calc.com+3Time+3

• Slice the top off the garlic head to expose the cloves. Drizzle with 1 teaspoon olive oil, wrap in foil, and roast at 400°F for 30–40 minutes until soft and golden. Cool slightly, squeeze out the cloves, mash, and reserve.​

Cook the Pasta:​

• Cook elbow pasta in salted boiling water according to package instructions. Drain, reserving ½ cup of pasta water, and return to the pot.​

Sauté the Swiss Chard:​

• In a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add half of the minced garlic and sauté for 1 minute. Add chopped Swiss chard and cook for 2–3 minutes until wilted. Stir in lemon zest and juice. Season with salt and pepper. Reserve.​

Prepare the Cheese Sauce:​

• In the same skillet, melt ¼ cup butter over medium heat. Add the remaining minced garlic and cook for 1 minute. Stir in flour and cook until bubbling and golden.​

• Gradually whisk in milk. Bring to a boil, then reduce to medium-low and stir constantly for 8–10 minutes until thickened.​

• Stir in heavy cream, mashed roasted garlic, dry mustard, paprika, nutmeg, and season with salt and pepper. Cook for 3–5 minutes until thick and creamy.​

Combine Ingredients:​

• Add cooked pasta, Swiss chard mixture, and grated Gruyère cheese to the sauce. Stir until well combined. If needed, add reserved pasta water to reach desired consistency.​

Assemble the Casserole:​Time

• Transfer the pasta mixture to a greased baking dish.​

• Mix reserved melted butter with Panko breadcrumbs, garlic powder, and chopped chives. Sprinkle over the mac and cheese.​

Bake:​

• Bake at 400°F for 20–25 minutes until golden and bubbly. Let rest for 5 minutes before serving.