- ¾ cup (1½sticks) Darigold butter, divided
- 1 large Walla Walla or other sweet onion, thinly sliced
- ½ pound Swiss chard, stems and center ribs removed, leaves chopped
- ⅓ cup flour
- 3 cups Darigold milk, heated until hot
- 4 cups shredded Darigold cheddar cheese
- 2 teaspoons hot sauce (like Tabasco)
- Salt and ground black pepper to taste
- 1 lb. short pasta, like elbow macaroni
- ½ cup finely grated Parmesan cheese
- Preheat oven to 375°F.
- Melt 1 stick butter in a large skillet over medium-low heat.
- Add the onions and cook until softened and golden (about 8 minutes).
- With a slotted spoon, remove to a bowl and set aside.
- Add the chard to the skillet and increase heat to medium-high. Stir until wilted, season with salt and pepper, and transfer to another bowl.
- Add the remaining butter to the skillet and heat until melted.
- Stir in the flour and cook until blended, stirring constantly with a wire whisk.
- Gradually whisk in the milk and cook, whisking constantly until sauce is thick and bubbly.
- Remove from heat; add cheddar cheese and stir until melted.
- Stir in hot sauce and ground black pepper; season with salt.
- Bring a large pot of water to a boil. Add pasta, salt to taste, and cook until al dente.
- Drain and add the pasta to the cheese sauce; stir to mix.
- Spoon half the pasta mixture into a greased 13x9x2-inch baking dish; layer with onions and chard.
- Top with remaining pasta and Parmesan and cover with foil.
- Bake 20 minutes. Turn the heat up to 475°F., remove foil and bake 10 to 15 minutes more, or until lightly browned.
Tip: spoon into greased muffin tins instead of the baking dish to make individual servings.