Double-Cheese Macaroni and Greens

• 12 ounces mezze rigatoni pasta
• 12 ounces swiss chard, stems removed and leaves torn into 1-inch pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• kosher salt
• pepper
• 2 tablespoons all-purpose flour
• 1 14 cups wole milk
• 4 ounces extra-sharp cheddar cheese, grated
• 4 ounces muenster cheese or 4 ounces gruyere, grated

1. Cook pasta according to package directions, adding chard during last 3 minutes of cooking.
2. Drain pasta and chard and return to the pot.
3. Meanwhile, heat oil in a large skillet over medium heat.
4. Add onion, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
5. Sprinkle flour over onions and cook, stirring, for 2 minutes; whisk in milk.
6. Cook, stirring occasionally, until slightly thickened, 3 to 4 minutes.
7. Add Cheddar and 1/2 cup of Muenster cheese and cook, stirring, until melted.
8. Add pasta and chard and toss to combine.
9. Heat broiler.
10. Transfer mixture to a 1 1/2-quart broiler-proof baking dish.
11. Sprinkle with remaining 1/2 cup Muenster and broil until golden brown, 3 to 4 minutes.
12. TIPS & TECHNIQUES:.
13. EASY UPGRADE: To turn up the flavor, use Gruyere instead of Muenster and stir 1 tablespoon Dijon mustard in along with the milk.

pasta, swiss chard, olive oil, onion, kosher salt, pepper, flour, wole milk, cheddar cheese, muenster cheese

Taken from www.food.com/recipe/double-cheese-macaroni-and-greens-495594 (may not work)