Ingredients
1-pound elbow macaroni, cooked al dente 5 cups of milk
6 tablespoons butter
¼ cup flour
2 teaspoons Worcestershire sauce 2teaspoons 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 Baker Farms Collard Greens, washed, stripped off stem and chopped
Toppings
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.
Preparation
Directions:
Preheat oven to 350 degrees.
In a medium saucepan over medium-low heat, melt butter.
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.
Bring mixture just to a boil then add remaining ingredients, mixing until cheese melts.
In a large bowl, combine elbow macaroni and cheese sauce, mixing well.
Spray a 9 x 13-inch casserole with cooking spray, then pour macaroni mixture into prepared pan. Sprinkle topping evenly over macaroni and cheese and place pan on a cookie sheet and place into a preheated oven.
Bake for 30 - 45 minutes or until golden and bubbly.
Let cool, then serve.