Recipe Ingredients
- 8 ounces cavatappi pasta
- 4 cups frozen chopped collard greens, thawed and drained
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 3/4 cups whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups Borden Sharp Cheddar Shredded Cheese
- 2 teaspoons apple cider vinegar
- 1/4 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
Recipe Directions
- Fill large pot with salted water and bring to boil over high heat. Add pasta and collard greens, and cook according to pasta package directions; drain.
- Meanwhile, preheat oven to broil. Melt butter in large oven-safe skillet over medium-high heat. Stir in flour, and cook until no lumps remain, about 1 minute. Whisk in milk and simmer, stirring occasionally, until thick, about 1-2 minutes. Season with salt and pepper.
- Remove from heat and whisk in cheese and vinegar until cheese is melted. Stir in pasta and collard greens until combined.
- Combine breadcrumbs, oil and paprika in small bowl. Sprinkle evenly over mac-and-cheese. Broil until golden-brown, about 1 to 3 minutes. Serve and enjoy.
