-Melt 3 TBS butter in large pot over medium heat.

-Chop and add 1-2 leeks, sauté until translucent, about 5 minutes.

-Stir in the following:

3 minced garlic cloves

¼ cup flour

-Stir constantly 1 minute.

-Gradually whisk in 3 cups 2% milk.

-Cook, whisking occasionally, until mixture begins to boil, about 5-7 minutes.

-Grate the following cheeses:

2 cups Edam cheese

2½ cups Gouda cheese

-Add 1 cup of the grated Edam cheese and 2 cups of the grated Gouda. Reserve remainder of cheese.

-Stir until cheeses melt, about 2 minutes.

-Stir in the following:

¼ tsp cayenne

1/8 tsp ground nutmeg

-Season sauce to taste with sea salt and pepper.

-Preheat oven to 350°F.

-Butter a 13x9x2-inch baking dish.

-Remove stems from 1 bunch kale keeping the leaves whole.

-Cook the kale in large pot of boiling salted water until just tender, about 1 minute.

-Using slotted spoon, transfer the kale to a plate and let cool.

-Reserve pot with water.

-Squeeze water from kale; chop finely.

-Return water in pot to boil.

-Add 12 ounces macaroni and cook until tender but still firm to bite, stirring occasionally.

-Drain.

-Stir macaroni into warm cheese sauce.

-Place half of macaroni in buttered baking dish; smooth top.

-Top with the last cup of the grated Edam cheese, then chard or kale.

-Top with remaining macaroni mixture; spread evenly.

-Crumble/tear up 1-2 pieces of bread so that you have 1 cup crumbs.

-Melt 3 TBS butter.

-Place breadcrumbs in medium bowl.

-Drizzle butter over top and toss.

-Add the remaining ½ cup of Gouda cheese and sprinkle with sea salt and pepper; toss.

-Spread breadcrumb mixture over mac and cheese.

-Sprinkle 1 tsp whole cumin seeds over top, if desired.

-Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 40 minutes.

-Let stand 10 minutes before serving.