When it comes to soul-warming comfort, nothing hits quite like mac and cheese—but if you're looking to level it up, this Southern baked mac and cheese with collard greens is where it’s at. It’s rich, cheesy, and indulgent, with a savory green twist that makes it perfect for your next soul food Thanksgiving dinner or any soul food menu. This dish takes the heart of a southern mac and cheese recipe and folds in tender, smoky collard greens for a loaded mac and cheese recipe that feels like home. Whether you’re looking for a soul food mac and cheese for Sunday dinner or the best mac n cheese recipe to impress a crowd, this one checks all the boxes.
Southern Baked Mac and Cheese with Collard Greens
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Total Time 55 minutes mins
Course Main Course, Side Dish
Cuisine American
For the mac and cheese base
- 1 lb elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 teaspoons Dijon mustard adds a little tang
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika optional but adds depth
- Salt and black pepper to taste
Cheeses (cheese homemade style)
- 2 cups sharp cheddar shredded
- 1 cup Monterey Jack shredded
- 1 cup mozzarella shredded
- 1/2 cup Parmesan grated
- 1/4 cup cream cheese for that ultra-creamy finish
For the collard greens
- 1 bunch collard greens stems removed and leaves chopped
- 1 tablespoon olive oil or bacon grease
- 2 garlic cloves minced
- 1/4 teaspoon red pepper flakes
- Salt to taste
Topping (optional but recommended)
- 1/2 cup seasoned breadcrumbs or crushed butter crackers
- 2 tablespoons melted butter
Cook the pasta
Boil a large pot of salted water and cook elbow macaroni until just al dente. Drain and set aside—don’t overcook, since it'll bake later.
Sauté the collard greens
While the pasta boils, heat olive oil or bacon grease in a pan over medium heat. Add garlic and cook until fragrant. Toss in chopped collard greens, red pepper flakes, and a pinch of salt. Cook until tender but still vibrant, about 7–10 minutes. Set aside.
Make the roux
In a medium saucepan, melt butter over medium heat. Whisk in flour and stir constantly for about 1–2 minutes to remove the raw taste.
Build the cheese sauce
Gradually whisk in milk and cream. Let it simmer gently until thickened. Stir in mustard, onion powder, garlic powder, smoked paprika, and season with salt and pepper. Remove from heat and stir in all cheeses except for 1/2 cup of the cheddar (save that for topping). Fold in cream cheese last for that extra creamy goodness.
Combine
In a large mixing bowl, combine cooked macaroni, cheese sauce, and sautéed collard greens. Stir until everything is evenly coated.
Assemble and bake
Pour mixture into a greased baking dish. Sprinkle reserved cheddar on top. If using breadcrumbs or cracker crumbs, mix them with melted butter and sprinkle over the top.
Bake
Bake at 375°F for 25–30 minutes, until golden brown and bubbling at the edges.
Perfect Pairings
This southern baked mac and cheese with collard greens is rich enough to be a main dish but pairs beautifully with fried chicken, smothered pork chops, or barbecue ribs for a soul food dinner that slaps. Add a side of cornbread and maybe some candied yams, and you’ve got a lineup fit for any soul food Thanksgiving dinner. Sweet tea or a cold glass of lemonade seals the deal.
FAQs
1. What type of macaroni is best?
Classic elbow macaroni is traditional, but cavatappi or shells work well if you want something that grabs onto more sauce.
2. Can I use bagged collard greens?
Absolutely! Just make sure they're washed well and chop any larger pieces for even cooking.
3. What’s the best cheese combo for mac and cheese?
A mix of sharp cheddar for tang, mozzarella for stretch, Monterey Jack for smooth melt, and Parmesan for a salty punch is perfect. Add cream cheese to tie it all together in a southern cooking soul food style.
4. Boneless or smoked meat in it?
This version is meat-free, but if you want to bulk it up, chopped smoked turkey or bacon crumbles mix in beautifully. Think of it as a slight nod to a Cajun mac and cheese recipe or even Jamaican macaroni and cheese with a smoky twist.
5. Can I make it ahead?
Yes! Assemble everything and refrigerate it unbaked. Just add 5–10 extra minutes to the baking time straight from the fridge.
