Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Mac and cheese with greens
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 300g cooked macaroni
- 30g parmesan (or vegetarian alternative), finely grated
- 60g cornbread crumbs or breadcrumbs, toasted
COLLARD GREENS
- vegetable oil, for frying
- 1/4 red onion, thinly sliced
- 1 clove garlic, crushed
- 1 tbsp brown sugar
- 2 tbsp cider vinegar
- 150g collard greens or swiss chard, sliced
CHEESE SAUCE
- 1 tsp butter
- 1 tsp plain flour
- 125ml whole milk
- 6 tbsp double cream
- 50g cheddar, grated
- 25g parmesan (or vegetarian alternative), grated
- 5 tbsp soured cream
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.
