Macaroni and Cheese Recipe With Greens

Mac and cheese with greens

  • serves 4
  • Easy

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



  • cooked macaroni 300g
  • parmesan (or vegetarian alternative) 30g, finely grated
  • cornbread crumbs or breadcrumbs 60g, toasted


  • vegetable oil for frying
  • red onion 1/4, thinly sliced
  • garlic 1 clove, crushed
  • brown sugar 1 tbsp
  • cider vinegar 2 tbsp
  • collard greens or swiss chard 150g, sliced


  • butter 1 tsp
  • plain flour 1 tsp
  • whole milk 125ml
  • double cream 6 tbsp
  • cheddar 50g, grated
  • parmesan (or vegetarian alternative) 25g, grated
  • soured cream 5 tbsp


  • 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.

Nutritional Information

  • Kcals 507
  • Fat 32.4g
  • Saturates 17.6g
  • Carbs 37.1g
  • Sugars 9.8g
  • Fibre 2.4g
  • Protein 15.5g
  • Salt 0.9g