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- So many wonderful recipes, y'all, that I share
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with you on Paula Deen's Love and Best Dishes
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comes from my magazine
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because I love my kitchen team with my magazine.
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Did I say that right?
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I don't wanna get my mords wixed up.
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So I'm sharing with y'all the Creamed Greens
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and Onion Macaroni and Cheese.
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So I'm just gonna start by cooking the macaroni,
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and I can't pronounce that, Eddie, can you?
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- [Eddie] I dunno that I've heard of that.
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- I don't either, but this is what it looks like.
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Looks like a little sea shell,
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you know, that we see so many
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of those when we're walking on the beach.
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So I'm gonna go ahead and cook that.
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So I'm gonna heat up my cast dutch oven
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and I'm gonna add my butter
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and then I'm gonna add country ham
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and I'm gonna cook that
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until our country ham is kind of a nice brown,
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just brown it off a little bit.
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Now with us using country ham in this recipe,
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I want you to remember that country ham
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is very, very, very salty.
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So you wanna make sure you under-salt
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rather than over-salt.
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And plus your cheese, your cheese has a lot of salt in it.
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And your butter, because I use salted butter.
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That's just my favorite.
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Even if I'm making sweet dishes,
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like my cakes, I always use salted butter.
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Okay, so I'm gonna need another spoon,
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and we're just gonna put that in our skillet
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and it won't take but a few minutes.
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Okay, so about five minutes on our country ham.
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Now I'm gonna add a teaspoon of garlic,
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1 1/2 tablespoons of rosemary.
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And that rosemary is fixing to burst in our nostrils.
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If I can smell anything today, I'll enjoy the smell.
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All right, now we're coming in with our purple onion.
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We're gonna stir all of our ingredients together.
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Make sure they're all coated good in that butter
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and a little bit of fat
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that has rendered out from the country ham.
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All right, so we're gonna cover this
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and we're gonna let it cook,
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gosh, probably eight minutes, maybe eight minutes.
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But I'm gonna come back and I'm gonna stir it occasionally.
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All right, y'all, this has been about eight minutes cooking
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and now I'm gonna stir in our flour,
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which is gonna be our little thickening agent.
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And we'll cook this for a couple of minutes.
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I'm gonna turn that heat down just a wee little bit.
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Now this recipe, y'all,
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you know, in this world we live in today,
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we have to learn to improvise,
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especially when you can't find products,
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and this one called for,
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excuse me, this called for Swiss chard.
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And Theresa went to the grocery store
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and she said it was organic
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and it looked perfectly awful, the Swiss chard.
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So she picked up kale, which I think all
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of those greens can be intertwined.
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Okay, this is beginning to stick
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because we added that flour.
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So I'm gonna turn this down real low.
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Our pasta has been cooking for about 11 minutes,
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and I like to cook my pasta done,
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especially when it's going into some type of casserole,
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because if it's not done,
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it's gonna keep absorbing the liquid to finish cooking
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and then your dish is gonna be dry.
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So I wanna make sure that mine is done
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and it won't want anything else to drink.
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Okay, so that's the flour.
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And now I'm going to remind myself
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the milk is gonna go next.
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I've got two cups of milk.
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I'm gonna slowly add to
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our onion and ham mixture with the rosemary and the garlic.
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All right, so now I'm gonna slowly
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add a cup and a half of our Fontina cheese.
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And then I'm holding out a little bit
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so I can cheese the top.
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Okay, now I'm gonna stir in kale
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And it calls for one bunch of Swiss chard, y'all.
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So I'm gonna try to guess
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how much kale would be used
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equaling one bunch of Swiss chard.
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This is where I'm gonna be guessing.
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I don't think we're gonna need a full pound of pasta.
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So that's two heaping cups,
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three heaping cups of cooked pasta so far.
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'Cause this is gonna get thicker as it bakes in the oven.
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Now, I don't know about you, Eddie,
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but three heaping cups of pasta looks pretty good to me
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because I want it moist.
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Because when I cook our macaroni and cheese,
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it's got a little soup to it.
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- [Eddie] That still works.
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I definitely prefer this.
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It's got some juice to it.
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- Yeah, because I don't want it dry.
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So I think I may stop right there.
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Or maybe let's go 3 1/2 cups,
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and I'm definitely stopping with that.
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That kale looks beautiful in there, doesn't it?
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Along with the country hams.
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- [Eddie] Smells good?
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So this is going into our oven, y'all.
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Well, I plan on baking this at 350
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until it's hot and bubbly
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and then towards the end
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I'm going to top it with more cheese.
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Y'all, I've chosen not to add any salt
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because of the reasons I told y'all earlier,
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but I am gonna it with some fresh ground pepper
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can determine whether they want more salt or not.
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Always add more, but you can't take it out.
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All right, y'all, I opted to put 3 1/2 cups
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and they were pretty kind of like heaping
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and the recipe called for the whole pack,
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but I like my macaroni and cheese juicy,
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and so that was the call I made.
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So when it depends when you go to make this,
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it really depends on if you want a drier one
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or a wetter one like I like.
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So that is the last of the Fontina cheese,
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and that's gonna stay,
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probably take five minutes for that to melt.
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This is cooled down enough now for me to taste it.
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And I think that I made the right call
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on the amount of pasta that I put in
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because it's a little creamy, not totally dry.
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So make that call yourself, y'all, however you like it.
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It looks and smells delicious.
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The rosemary in it was just delicious smelling.
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It's interesting flavors, y'all.
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I wish that we had had the Swiss chard, but we didn't,
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works out really good too.
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It's a whole new taste macaroni and cheese, y'all.
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And I hope you like it.
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Love and best dishes, y'all.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
