Delicious and relatively easy to make! I added bacon pieces for an extra kick.
The Go-to Mac and Cheese Recipe! So good! I have a garden full of kale and collards so I'll be making this a lot. I found I needed to add a little salt. Pros: Fast easy adaptable good use for garden greens Cons: Needs a bit more salt
My go-to Mac & Cheese now! I love this recipe my husband does too! We have a lot of greens in the garden in the winter and it is a good use of greens. Sometimes when I need a little extra delicious crunchyness I double the bread crumbs. Other than that I make it as is and it's fabulous. Pros: Not too difficult a recipe greens are good
Great recipe! Here are some of my tweaks/suggestions: Add some hot sauce ( 1 tsp) to the cheese sauce at the final step. The cheese will mellow when it melts and this brings back some of the sharpness. Substitute frozen spinach for collard greens. Not necessary to defrost completely. Add about a cup to hot pasta just before sauce. Don't be married to elbow macaroni. Most shaped pastas will work just fine so have fun with it or just use up what you have.
Great one-pot meal. I used pepper jack cheese for a kick and organic baby kale. Leftovers make for good lunch at work the next day too! Pros: NULL Cons: NULL
Perfect! I replaced the collards with bacon crumbles... Delish! You could use turkey bacon as well.
Made almost as written - it was my first time not making mac & cheese with a roux and I may never go back. The only think I did differently was put the (smoked) paprika in the milk mixture (instead of the breadcrumbs) along with some mustard powder. Even without all the butter (and probably the smallest amount of cheese I've ever used in mac& cheese!) the finished dish was perfect - my new go-to recipe!
