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Southern Baked Mac and Cheese with Collard greens

Southern Baked Mac and Cheese with Collard Greens

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine American
Servings 8

Equipment

  • Large pot (for boiling pasta and greens)
  • Medium saucepan (for the cheese sauce)
  • 9x13 baking dish
  • Whisk
  • Colander
  • Wooden Spoon or Spatula

Ingredients
  

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

Instructions
 

Cook the pasta

  1. 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

  1. 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

  1. 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

  1. 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

  1. In a large mixing bowl, combine cooked macaroni, cheese sauce, and sautéed collard greens. Stir until everything is evenly coated.

Assemble and bake

  1. 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

  1. Bake at 375°F for 25–30 minutes, until golden brown and bubbling at the edges.