Recipe Library
Mac & Cheese with Collards
Creamy sharp cheddar and silky cream cheese coat tender whole-wheat elbows and earthy collard greens, their richness lifted by a bright note of white-wine vinegar. A golden, paprika-spiced panko crust adds a satisfying crunch to every bite.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
Nutrition per Serving
- Calories
- 470
- Protein
- 22g
- Carbs
- 58g
- Fat
- 19g
- Fiber
- 7g
- Sugar
- 7g
- Sodium
- 584mg
Ingredients
- 8 ounces whole-wheat elbow noodles (about 2 cups)
- 4 cups chopped collard greens
- 1 3/4 cups low-fat milk, divided
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 cup shredded extra-sharp Cheddar cheese
- 2 ounces reduced-fat cream cheese
- 2 teaspoons white-wine vinegar
- 1/4 cup panko breadcrumbs, preferably whole-wheat
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon paprika
Instructions
- Bring a large pot of water to a boil. Add pasta and collards and cook according to the pasta package directions. Drain.
- Meanwhile, heat 1 1/2 cups milk in a large broiler-safe skillet over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; reduce heat to medium-low and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in Cheddar, cream cheese and vinegar until the cheese is melted. Stir the pasta and collards into the sauce.
- Position rack in upper third of oven; preheat broiler to high.
- Combine breadcrumbs, oil and paprika in a small bowl. Sprinkle over the pasta. Broil until golden brown, 1 to 3 minutes.