Artichoke Chard Pasta and Cheese

Ingredients

• 1 lb orecchiette pasta
• 2 10-oz. bunches Swiss chard, stemmed and chopped
• 6 tbsp unsalted butter
• 6 tbsp all purpose flour
• 5 cups whole milk
• 1/2 lb sharp provolone cheese (preferably aged), shredded
• 4 oz cream cheese, at room temperature
• 1 1/2 tsp kosher salt, divided, plus more for cooking pasta and chard
• 14 oz can artichoke hearts, drained and roughly chopped
• 1 tsp freshly ground black pepper
• 1/2 cup panko
• 1 tbsp olive oil

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