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Creamy Macaroni & Cheese




Source of Recipe


Woman's Day


List of Ingredients




12 oz uncooked wagon wheels, medium shells, elbow macaroni or other medium pasta shape
2 cups frozen chopped collard greens (see Tip)
1 1/2 Tbsp stick butter or margarine
3/4 cup fresh bread crumbs (see Note)
1 Tbsp grated Parmesan cheese
3 cups whole milk 1/3 cup all-purpose flour
1 1/2 cups (6 oz) shredded reduced-fat Cheddar cheese
1/4 tsp each salt and paprika

Recipe



1. Bring a large pot of lightly salted water to a boil. Add pasta and greens, and cook 10 to 12 minutes or until pasta and greens are tender; drain and return to pot.

2. While pasta and greens cook, melt butter in a medium saucepan. Add bread crumbs and cook over medium-low heat, stirring often, 3 minutes or until golden and crisp. Remove to a small bowl; stir in Parmesan cheese.

3. In same saucepan, whisk milk and flour until blended. Place over medium-high heat and bring to a boil, whisking often. Reduce heat and simmer uncovered 3 minutes until slightly thickened. Add Cheddar cheese, salt and paprika. Stir over medium heat until cheese melts.

4. Add to pasta and greens in pot; toss to coat. Top servings with toasted crumbs

TIP
Other frozen chopped greens such as turnip, kale and spinach may be substituted for the collard greens. If using spinach, add it to the cooking pasta 5 minutes before the pasta will be done.

NOTE
To make bread crumbs, tear 2 slices white sandwich bread in pieces. Put in food processor; pulse until reduced to crumbs.