Collard Green Macaroni and Cheese

Georgia Grown


  • 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


  • 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.


  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.