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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the cheese: Remove from the heat. Stir in the cheddar, Gruyère, paprika, salt, and pepper until melted and smooth.
  6. Combine: Fold the macaroni and collard greens into the cheese sauce until evenly mixed. Transfer to the baking dish.
  7. Add the topping: Melt the remaining 1 tablespoon butter and toss it with the panko and Parmesan. Sprinkle evenly over the macaroni.
  8. Bake: Bake uncovered for 25-30 minutes until bubbly and golden on top.
  9. 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

Find it online: https://thefamilycooking.com/mac-and-greens/