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Creamed Greens and Onion Mac and Cheese

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 10 minutes

Cook time: 45 minutes

Servings: 6 to 8


  • ¼ cup unsalted butter
  • 1 cup Country Ham
  • 2 large red onions, thinly sliced
  • 1 clove garlic, minced
  • 1½ teaspoons fresh rosemary, plus more for garnish
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 2 cups shredded fontina cheese
  • 1 (12-ounce) package orecchiette pasta, cooked according to package directions
  • 1 bunch Swiss chard, stemmed and chopped
  • ¾ teaspoon Kosher salt
  • ½ teaspoon ground black pepper


Preheat oven to 400°F.

In a 12-inch cast-iron skillet, melt butter over medium-high heat. Add ham; cook until browned, about 5 minutes. Add onion, garlic, and rosemary; cover and cook, stirring occasionally, until tender, about 8 minutes. Stir in flour; cook for 2 minutes. Gradually whisk in milk; heat until simmering. Gradually whisk in 1½ cups cheese until melted. Stir in pasta, chard, salt, and pepper. Sprinkle remaining ½ cup cheese on top.

Bake until golden brown and bubbly, about 25 minutes. Garnish with rosemary, if desired.

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