Collard Green Macaroni and Cheese

Ingredients

• 1-pound elbow macaroni, cooked al dente
• 5 cups of milk
• 6 tablespoons butter
• ¼ cup flour
• 2 teaspoons Worcestershire sauce
• 2 teaspoons hot sauce
• 2 teaspoons mustard (spicy brown, yellow or Dijon)
• Salt & pepper to taste
• ½ pound cheddar cheese, grated
• ½ pound white American cheese, grated
• 4 cups collard greens, washed, stripped off stems and chopped

Topping

• 1 ½ cups Panko breadcrumbs
• 4 tablespoons melted butter
• 1 teaspoon smoked or regular paprika
• Salt & pepper
• Combine all ingredients in a small bowl, mixing well. Set aside until ready to use.

Directions

1. Preheat oven to 350 degrees.
2. In a medium saucepan over medium-low heat, melt butter.
3. Add flour to melted butter, whisking until smooth. Cook roux (butter/flour mixture) for 1-2 minutes, stirring often. Whisk milk into roux, whisking until smooth.
4. Bring mixture just to a boil then add remaining ingredients, mixing until cheese melts.
5. In a large bowl, combine elbow macaroni and cheese sauce, mixing well.
6. Spray a 9 x 13-inch casserole with cooking spray, then pour macaroni mixture into prepared pan.
7. Sprinkle topping evenly over macaroni and cheese and place pan on a cookie sheet and place into a preheated oven.
8. Bake for 30 – 45 minutes or until golden and bubbly.
9. Let cool, then serve.

Serves 12.