2tablespoonfresh scallions or chives, finely chopped
Freshly ground black pepper & Flakey sea salt, for garnish
Preheat oven to 400˚F. Slice off top from head of garlic just enough to reveal the garlic cloves. Drizzle with 1 teaspoon olive oil and wrap in foil. Roast garlic for 30 - 40 minutes or until garlic is soft and tender. When cool enough to handle, squeeze out garlic cloves from head of garlic and mash with a fork; set aside.
Meanwhile, cook pasta according to package directions for al dente; drain reserving 1/4 cup pasta water. If you happen to forget to reserve the pasta water, whisk ½ teaspoon cornstarch or arrowroot with ¼ cup water.
Heat remaining olive oil in skillet set over medium-high heat. Cook Swiss Chard, half the fresh minced garlic, 1/4 teaspoon each coarse salt and pepper for 2 to 3 minutes or until wilted. Stir in lemon zest and lemon juice; set aside
Melt 2 tablespoons butter in large skillet set over medium heat.
Cook onion, remaining fresh minced garlic for 3 to 5 minutes or until softened. Sprinkle in flour. Cook, stirring, for 2 to 3 minutes or until smooth.
Slowly whisk in milk. Continue to whisk and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Stir in heavy cream, mashed roast garlic, remaining salt and pepper and nutmeg. Cook for 3 to 5 minutes or until flavors marry.
Remove sauce from heat. Stir in Gruyere until melted.
Toss in pasta, reserved pasta water and Swiss chard until well coated. Transfer to greased 9 x 13-inch baking dish (or any 3-quart casserole or baking dish).
In a small bowl, melt remaining 2 tablespoons butter in the microwave. Toss with breadcrumbs and garlic powder; sprinkle over pasta.
Bake uncovered for 15 to 20 minutes or until golden and bubbling.
Sprinkle with scallions or chives, freshly cracked pepper and flakey sea salt before serving.
If you've tried this recipe, come back and let us know how it was in the comments or ratings.
*Substitute Swiss chard with spinach, kale or 1/2 lb shaved Brussels sprouts.
**This is the equivalent of 1 standard lemon.
***Can be substituted with skim or whole milk, however if you use whole milk, reduce to 1/3 cup heavy cream.