Step 1

Before you begin making the sauce, cook the pasta and drain well. Set the pasta aside.

Step 2

Next, add two tablespoons of butter to a small skillet and over medium heat, melt the butter until it begins to bubble. Stir in the panko and continue to stir. Cook the panko until it turns a golden brown. Remove from heat, stir in the chopped parsley and set aside.

Step 3

In a large skillet, over medium heat, add the olive oil and shallots. Saute the shallots until they are a light golden brown.

Step 4

Add the Swiss chard and stir into the shallots. Add half of the salt and half of the black pepper. Stir to combine and cook until the chard is wilted.

Step 5

Remove the shallots and onions from the skillet and transfer to a glass bowl. Set aside.

Step 6

In the same skillet, melt the butter on medium heat. Add the remaining salt and pepper and stir them into the sizzling butter. Next, add the flour and whisk until the flour is absorbed by the butter and the entire mixture turns an amber colour. This process is cooking off the flour taste and creating a roux.

Step 7

Next, pour in the milk and whisk until thickened.

Step 8

Set aside your whisk and get a large wooden spoon. Add the cheeses and stir until completely combined and the cheese is melted.

Step 9

Add the cooked pasta and the shallot mixture; stir well into the cheese sauce. Once incorporated and fully heated through, plate and top with a sprinkling of the browned panko.