Ingredients
- cooked macaroni 300g
- parmesan (or vegetarian alternative) 30g, finely grated
- cornbread crumbs or breadcrumbs 60g, toasted
COLLARD GREENS
- 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
CHEESE SAUCE
- 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
Method
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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.
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Step 2
Add the sugar, stirring to dissolve, then the vinegar and simmer for 2 minutes.
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Step 3
Add the greens along with 3-4 tbsp of water, put on a lid and cook for 10-15 minutes until tender.
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Step 4
For the cheese sauce, melt the butter in a pan, then add the flour.
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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.
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Step 7
Remove from the heat and stir through the soured cream and season.
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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.
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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.
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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
