Try this recipe for mac and cheese with greens, then check out our classic mac and cheese, vegan mac and cheese, butternut squash mac and cheese and more macaroni cheese recipes.
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.
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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