Try as we might, we couldn't find a substitute for mac and cheese—and we certainly weren't going to leave it off the list. This is the dish that will still be appearing on American tables hundreds of years from now. But mac and cheese in 2009 certainly doesn't look—or taste—the same as it did back in the day. The casserole keeps reflecting our changing tastes. We've seen versions made with every kind of pasta, lighter variations packed with veggies, and super-luxe options redolent of truffle oil. To make mac and cheese truly your own, get creative with the cheese. Here, we use a combination of two of the Netherlands' best-known cheeses: Gouda and Edam.
02Preheat 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.
03Return 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.
04Melt 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.
05Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 40 minutes. Let stand 10 minutes.