Mac and Cheese with Chard

|Mac and Cheese with Chard|chard rainbow chard swiss chard|6 tablespoon butter divided1 cup onion chopped2 cloves garlic minced¼ cup flour3 cup semi-skim milk2.5 cup aged Gouda cheese. 2 C coarsely grated and 1/2 C finely grated1.5 lb chard stems and center ribs removed2 cup Edam cheese coarsely grated¼ teaspoon cayenne pepper1/8 teaspoon ground nutmeg12 oz macaroni1 cup breadcrumbs1 teaspoon cumin seeds (optional)|Melt 3 tablespoons butter in large pot over medium heat. Add onion; sauté until translucent about 5 minutes.Stir in garlic then flour; stir constantly 1 minute. Gradually whisk in milk. Cook whisking occasionally until mixture begins to boil about 5 minutes.Add 2 cups coarsely grated Gouda and 1 cup Edam. Stir until cheeses melt about 2 minutes. Stir in cayenne and nutmeg. Season sauce with salt and pepper.Preheat oven to 350°F. Butter 13x9x2- inch baking dish.Cook chard in large pot of boiling salted water until tender about 1 minute. Using slotted spoon transfer chard to plate; cool. Reserve pot with water.Squeeze water from chard; chop finely. Return water in pot to boil. Add macaroni; cook until tender but still firm to bite stirring occasionally. Drain.Stir macaroni into warm cheese sauce. Place half of macaroni in dish; smooth top. Top with 1 cup Edam cheese then chard. Top with remaining macaroni mixture; spread evenly.Melt 3 tablespoons butter. Place breadcrumbs in medium bowl. Drizzle butter over; toss. Add 1/2 cup finely grated Gouda and sprinkle with salt and pepper; toss.Sprinkle breadcrumb mixture over mac and cheese. Sprinkle cumin seeds over if desired.Bake mac and cheese until breadcrumbs are golden and edges are bubbling about 40 minutes. Let stand 10 minutes.|10.00 minutes|12|Epicurious