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Mac and Cheese and Greens From 'Marcus Off Duty'
Ingredients (32)
- For the Collard Greens:
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon grainy mustard
- 6 slices bacon, cooked, drained, and crumbled
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 garlic cloves, peeled and halved
- 4 cups chopped well-washed collard greens
- For the Mac and Cheese:
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup thinly sliced shallots
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 3 cups heavy cream
- 1 cup whole milk
- 8 ounces cheddar cheese, grated
- 4 ounces Gruyère cheese, grated
- 4 ounces Parmesan cheese, freshly grated
- 1/2 cup crème fraîche
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon mustard powder
- Kosher salt and freshly ground white pepper
- 1 pound orecchiette or other small, sturdy pasta, cooked until just tender
- For the Topping:
- 1/3 cup toasted bread crumbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon grated Gruyère cheese
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Directions
Learn how to make this recipe at Serious Eats