Print

Mac and Cheese with Greens

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mac and Cheese with Greens is a rich, comforting pasta bake that combines creamy cheese sauce with the freshness of leafy greens for a balanced and hearty meal.

Ingredients

1 pound conchiglie pasta or other large shell shape

Sea salt

2 ½ cups whole milk

2 shallots, sliced thin

½ teaspoon freshly ground black pepper

¼ teaspoon freshly ground nutmeg

2 bunches radish greens, turnip greens, or other dark leafy greens

4 tablespoons (¼ cup) unsalted butter

¼ cup all-purpose flour

8 ounces grated Gruyere or Appenzeller

4 ounces grated sharp cheddar

4 ounces grated Parmesan, divided

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
  2. Wash and trim greens. Blanch in boiling water for 1–2 minutes, then drain, chop, and set aside.
  3. Heat milk gently with shallots, pepper, and nutmeg in a saucepan for 5 minutes. Strain out shallots if desired.
  4. In a large skillet, melt butter over medium heat. Whisk in flour to make a roux; cook for 1–2 minutes.
  5. Slowly whisk in the warm milk mixture until smooth and thickened.
  6. Stir in Gruyere, cheddar, and half the Parmesan until melted and creamy.
  7. Add pasta and greens, tossing to coat evenly in the sauce.
  8. Transfer to a buttered baking dish, sprinkle with remaining Parmesan, and bake at 375°F (190°C) for 20–25 minutes until golden and bubbling.
  9. Serve hot.

Notes

Use spinach, kale, or Swiss chard instead of radish or turnip greens.

Swap Gruyere with Fontina or Havarti for creamier texture.

Top with breadcrumbs for crunch.

Add cayenne or red pepper flakes for spice.

Nutrition

Find it online: https://justsosavory.com/mac-and-cheese-with-greens/