Stove Top

Summer Greens Mac and Cheese

Get your greens! This stove top macaroni and cheese recipe is packed with fresh summer veggies - zucchini, Swiss chard and okra in a creamy fontina cheese sauce. If you don't have access to fresh okra, frozen will work just fine. Or you can substitute with peas or green beans.

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Servings: 6


  • 10 ounces rotini pasta
  • 6 tablespoons butter
  • 2 cups okra, fresh or frozen (thawed), cut into 1-inch slices
  • 4 tablespoons flour
  • 1 cup chicken stock
  • 1 cup milk
  • 1 clove garlic
  • 2 cups (8 ounces) Wisconsin fontina cheese, shredded
  • 2 cups Swiss chard leaves, roughly chopped
  • 1 small zucchini, grated


Prepare pasta according to package directions. Drain; rinse briefly in colander with cool water. Set aside.

While pasta is cooking, melt 2 tablespoons butter in sauté pan. Add okra; sauté over medium high heat until okra is softened and starts to brown. Transfer to plate; set aside.

In same sauté pan, melt remaining butter. Sprinkle flour over butter; whisk to form roux. Continue whisking constantly approximately 30 seconds. Slowly add chicken broth and milk, whisking constantly. Add minced garlic. Slowly mix in shredded fontina until smooth. Fold in pasta and stir to combine.

Stir in Swiss chard leaves, zucchini, and sautéed okra, mixing well. Serve immediately.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.