Why You’ll Love This Recipe
I started making mac and greens because I could never decide between the two for the holiday table, and now I wouldn’t serve one without the other. The cheese sauce is silky and sharp, the pasta stays tender, and the collard greens add a savory, slightly smoky bite that cuts right through the richness. Layering the greens in the middle means every scoop gets a little of both. The top bakes up crisp and golden, and you can assemble the whole thing a day ahead. It’s comfort food with a little more depth, and it disappears fast.
Ingredients
For the greens
- 1 bunch collard greens (about 1 lb), stems removed, leaves thinly sliced
- 1 tablespoon olive oil
- 3 slices bacon or 1 smoked turkey wing piece, chopped (optional)
- 1/2 small yellow onion, diced
- 3 garlic cloves, minced
- 3/4 cup chicken or vegetable broth
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon red pepper flakes
- Salt and black pepper, to taste
For the mac and cheese
- 1 lb elbow macaroni or cavatappi
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 1/2 teaspoon dry mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 3 cups freshly grated sharp cheddar (about 12 oz)
- 1 1/2 cups freshly grated Gruyère or Monterey Jack (about 6 oz)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
For the topping
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1/2 cup freshly grated Parmesan
- 1 tablespoon chopped fresh parsley
Directions
- Cook the bacon. In a large skillet over medium heat, cook the bacon until crisp, 5 to 6 minutes. Remove and leave the drippings. If skipping, heat the olive oil.
- Soften the aromatics. Add the onion and cook for 3 to 4 minutes. Stir in the garlic and red pepper flakes and cook for 30 seconds.
- Braise the greens. Add the collards, broth, and vinegar. Cover and cook for 20 to 25 minutes, stirring occasionally, until tender. Uncover and cook until most of the liquid has evaporated. Stir in the bacon, season, and set aside.
- Heat the oven. Preheat to 375°F and butter a 9×13-inch baking dish.
- Boil the pasta. Cook the macaroni in well-salted water for 2 minutes less than the package directions. It will finish cooking in the oven. Drain.
- Make the roux. In a large pot over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes without browning.
- Build the sauce. Slowly whisk in the warm milk and cream. Cook, stirring, for 6 to 8 minutes until thick enough to coat a spoon. Stir in the mustard, paprika, garlic powder, and nutmeg.
- Add the cheese. Remove from the heat. Stir in the cheddar and Gruyère a handful at a time until smooth. Season with the salt and pepper.
- Combine. Fold the drained pasta into the cheese sauce until fully coated.
- Layer. Spread half the mac and cheese in the baking dish. Top evenly with the greens, then spoon the remaining mac and cheese over the top.
- Add the topping. Toss the panko with the melted butter, Parmesan, and parsley. Sprinkle over the top.
- Bake. Bake uncovered for 25 to 30 minutes, until bubbling at the edges and golden on top. Rest for 10 minutes before serving.
Servings and Timing
- Servings: 10 to 12 as a side dish
- Prep time: 30 minutes
- Cook time: About 1 hour 15 minutes (including the greens)
- Total time: About 1 hour 45 minutes
Make ahead: Assemble through step 11, cover, and refrigerate for up to 1 day. Bake straight from the fridge, adding 10 to 15 minutes to the baking time.
Variations
- Vegetarian: Skip the bacon, use vegetable broth, and add a pinch of smoked paprika to the greens.
- Other greens: Kale, mustard greens, or Swiss chard work well, with shorter cooking times for the tender ones.
- Smoked cheese: Swap half the cheddar for smoked Gouda.
- Spicy: Use pepper jack and add a pinch of cayenne to the sauce.
- Stovetop version: Skip the baking and the layering, stir the greens into the finished mac and cheese, and serve creamy.
- Cornbread topping: Replace the panko with crumbled cornbread tossed in butter.
- Gluten-free: Use gluten-free pasta and swap the flour for a 1-to-1 gluten-free blend. Use gluten-free breadcrumbs for the topping.
Storage and Reheating
- Refrigerator: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze baked portions for up to 2 months. Thaw overnight in the fridge.
- Reheating: Cover with foil and warm at 350°F for 20 to 25 minutes, with a splash of milk stirred in to loosen the sauce. Uncover for the last 5 minutes to re-crisp the top.
- Microwave: Heat single portions in 1-minute bursts, stirring between, with a splash of milk.
FAQs
Why undercook the pasta?
The noodles keep absorbing sauce in the oven. If you cook them fully first, they turn soft and mushy.
Why is my cheese sauce grainy?
The heat was likely too high when the cheese went in, or you used pre-shredded cheese. Take the pot off the heat and grate your own cheese for the smoothest sauce.
Can I use frozen collard greens?
Yes. Thaw and squeeze them dry, then cook for 10 to 12 minutes in step 3.
Why is my mac and cheese dry?
It may have baked too long, or the sauce was too thick. Keep the sauce loose before baking and add a splash of milk when reheating.
Do the greens make it bitter?
Not when they’re cooked until tender with a splash of vinegar and a little smoky flavor, which balance the natural bitterness.
Can I use evaporated milk?
Yes, you can swap the cream for one 12-oz can of evaporated milk for an extra-creamy sauce.
Can I freeze it unbaked?
I prefer baking first and freezing portions, but unbaked assembled mac and greens can be frozen for up to 1 month. Thaw overnight, then bake as directed.
Conclusion
Mac and greens is one of my favorite ways to get two holiday classics into one pan. It’s cheesy, savory, and just a little smoky, with a crisp top that everyone fights over. Make it ahead and let the oven do the work. If you try it, I’d love to hear how you made it your own!
Print
Mac and Greens is the ultimate Southern comfort mash-up: creamy, baked cheddar macaroni swirled with tender, garlicky braised collard greens. The slightly bitter greens cut through the rich cheese sauce, and a crisp buttery breadcrumb topping adds crunch. It’s a hearty side dish that earns a spot on any holiday table.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Ingredients
- 1 lb (450 g) elbow macaroni
- 2 tablespoons olive oil
- 1/2 cup yellow onion, finely diced
- 4 cloves garlic, minced
- 1 large bunch collard greens (about 1 lb / 450 g), stemmed and thinly sliced
- 1 cup low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon red pepper flakes
- 5 tablespoons unsalted butter, divided
- 1/3 cup (45 g) all-purpose flour
- 3 cups (720 ml) whole milk, warmed
- 1 cup (240 ml) heavy cream
- 3 cups (12 oz / 340 g) sharp cheddar cheese, shredded
- 1 cup (4 oz / 115 g) Gruyère or Monterey Jack cheese, shredded
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
Instructions
- Prep: Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish. Boil the macaroni in salted water for 2 minutes less than the package directions. Drain well.
- Braise the greens: Heat the olive oil in a large skillet over medium heat. Cook the onion for 3-4 minutes, then add the garlic and cook 30 seconds. Add the collards, broth, vinegar, and red pepper flakes. Cover and cook for 15-20 minutes until tender. Uncover and cook off any liquid, then season with salt.
- Make the roux: Melt 4 tablespoons butter in a large pot over medium heat. Whisk in the flour and cook for 2 minutes without browning.
- Make the sauce: Slowly whisk in the warm milk and cream until smooth. Simmer for 5-7 minutes, stirring often, until thick enough to coat the back of a spoon.
- Add the cheese: Remove from the heat. Stir in the cheddar, Gruyère, paprika, salt, and pepper until melted and smooth.
- Combine: Fold the macaroni and collard greens into the cheese sauce until evenly mixed. Transfer to the baking dish.
- Add the topping: Melt the remaining 1 tablespoon butter and toss it with the panko and Parmesan. Sprinkle evenly over the macaroni.
- Bake: Bake uncovered for 25-30 minutes until bubbly and golden on top.
- Rest and serve: Let the dish rest for 10 minutes before serving.
Notes
- Undercook the pasta slightly because it keeps absorbing sauce in the oven.
- Squeeze the braised greens as dry as possible so the mac and cheese doesn’t turn watery.
- Shred your own cheese. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Make ahead: assemble without the topping, cover, and refrigerate up to 24 hours. Add the topping and bake 10 minutes longer.
- Stir in crumbled bacon or diced smoked ham for a meatier version.
- Leftovers keep in the fridge for 4 days. Reheat covered at 350°F (175°C) with a splash of milk.
Nutrition
- Serving Size: 1 cup
- Calories: 485
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 85 mg
