Am I making you want to eat your greens? Gosh, I hope so! I don’t think I could try any harder than this perfect combination of flavors. We have collard greens (featuring bacon and jalapeño) stirred with creamy, cheesy macaroni. This is my type of comfort food!…with a double portion of ice cream over a warm brownie for dessert, because, you know, we ate the greens first!
Let this dish be your gateway into loving dark leafy greens.
I used a small casserole dish to make this for two. It holds 1 1/2 cups of liquid, but I’ve also heard it referred to as a dish with a 1 1/2-quart capacity. When in doubt, pour water in; the dish should hold 1 1/2 cups to the brim. If you don’t have a casserole dish this size, try ramekins. Or, double the recipe and bake it in a 8″x8″ square brownie pan. But, be sure to make brownies in the pan first before the macaroni and cheese, because remember I said we get warm brownies after eating our greens?
Now, go! Buy those big beautiful leaves of collards and smother them in cheese. I said so.
- 1 recipe for Perfect Collard Greens
- 1 cup dry macaroni pasta
- 2 cups freshly grated cheddar
- ¾ cup milk
- 2 tablespoons unsalted butter
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder
- ¼ teaspoon salt
- 1 large egg
- ⅓ cup sour cream (do not substitute yogurt)
- First, prepare the collard greens according to the linked recipe. Drain, and set aside.
- Preheat the oven to 350° and have ready a small casserole dish with a 1½ cup capacity.
- Next, bring a large pot of water to a boil, salt it, then add the macaroni. Cook the macaroni for 2 minutes less than the package directions. Drain the macaroni into a large bowl.
- To the bowl of macaroni, add all of the cheese, and stir very well.
- In a small bowl, combine all remaining ingredients with the drained collard greens. Stir well, then add to the bowl with the cheese and pasta. Stir well.
- Pour the mixture into the baking dish, and bake for 30 minutes, or until bubbly.
- Let dish rest for 5 minutes before serving.