Mac and cheese with greens
Serves 4
Easy
Total time:
This easy baked mac and cheese recipe is super creamy and indulgent, what's more it's vegetarian. This recipe comes from Marcus Samuelsson of Shoreditch's Red Rooster restaurant
Skip to ingredients
- 300g cooked macaroni
- 30g parmesan (or vegetarian alternative)finely grated
- 60g cornbread crumbs or breadcrumbstoasted
COLLARD GREENS
- vegetable oilfor frying
- 1/4 red onionthinly sliced
- 1 clove garliccrushed
- 1 tbsp brown sugar
- 2 tbsp cider vinegar
- 150g collard greens or swiss chardsliced
CHEESE SAUCE
- 1 tsp butter
- 1 tsp plain flour
- 125ml whole milk
- 6 tbsp double cream
- 50g cheddargrated
- 25g parmesan (or vegetarian alternative)grated
- 5 tbsp soured cream
Nutrition: per serving
- kcal507
- fat32.4g
- saturates17.6g
- carbs37.1g
- sugars9.8g
- fibre2.4g
- protein15.5g
- salt0.9g
Method
step 1
To cook the greens, heat 1 tbsp of vegetable oil in a frying pan, add the onion and garlic, and fry for 5 minutes until soft.
step 2
Add the sugar, stirring to dissolve, then the vinegar and simmer for 2 minutes.
step 3
Add the greens along with 3-4 tbsp of water, put on a lid and cook for 10-15 minutes until tender.
step 4
For the cheese sauce, melt the butter in a pan, then add the flour.
step 5
Cook for 3-4 minutes, stirring, until it’s light brown in colour.
step 6
Add the milk and cream, and simmer for 5 minutes. Stir in the cheeses and cook gently until melted.
step 7
Remove from the heat and stir through the soured cream and season.
step 8
Heat the oven to 220C/fan 200C/gas 7. Warm the cooked macaroni with the cheese sauce, collard greens and some seasoning in a pan.
step 9
Tip the mixture into a baking dish, roughly 21cm x 16cm, sprinkle with the parmesan and bake in the oven for 20 minutes until golden and bubbling.
step 10
Top with toasted cornbread crumbs and serve.
