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Dark leafy collards add bold flavor and boost the calcium in this healthy skillet mac and cheese recipe with a crispy topping. If you don't have collards, kale, Swiss chard and spinach are delicious substitutes.

Source: EatingWell Magazine, January/February 2015




Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Add pasta and collards and cook according to the pasta package directions. Drain.

  • Meanwhile, heat 1 1/2 cups milk in a large broiler-safe skillet over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; reduce heat to medium-low and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in Cheddar, cream cheese and vinegar until the cheese is melted. Stir the pasta and collards into the sauce.

  • Position rack in upper third of oven; preheat broiler to high.

  • Combine breadcrumbs, oil and paprika in a small bowl. Sprinkle over the pasta. Broil until golden brown, 1 to 3 minutes.

Nutrition Facts

about 1 2/3 cups
470 calories; protein 22.4g; carbohydrates 57.5g; dietary fiber 6.6g; sugars 7.4g; fat 18.6g; saturated fat 8.6g; cholesterol 44.6mg; vitamin a iu 2563.2IU; vitamin c 12.7mg; folate 86.1mcg; calcium 449.8mg; iron 2.4mg; magnesium 79mg; potassium 362.7mg; sodium 583.8mg; thiamin 0.3mg.

3 starch, 1/2 vegetable, 1/2 low-fat milk, 1 high-fat meat, 1 1/2 fat