Red Rooster's Mac and Greens

By
Kate Williams
Kate Itrich-Williams is a contributing writer at Serious Eats.
Kate Williams
Kate Itrich-Williams is a food writer, editor, and recipe developer who wrote the "Cook the Book" column for Serious Eats.
Learn about Serious Eats' Editorial Process
Updated March 21, 2019
Mac and Greens . Steve Legato

马库斯的penchant for Southern American-African-Swedish fusion cuisine always makes him an interesting chef to watch. His recipe forMac and Greens, adapted inEllen Brown'sMac & Cheese, fits right into his oeuvre.

The recipe title is apt, as his mac contains just as much greenery as pasta. Braised collards and bok choy pair perfectly with the gooey cheddar-gruyère-parmesan mix, and the hints of soy and coconut lend rich depth. Green as it may be, this is no health food; there's bacon, heavy cream, and plenty of cheese in each and every nook and cranny. All of these components make for a long, complicated recipe, but it's worth the effort (just don't start cooking at 7 p.m. on a Wednesday).

Why I picked this recipe:The addition of collards, bok choy, and coconut milk set this multifaceted mac apart from the crowd.

What worked:The ingredient list may seem long and scattered, but each element works in complete harmony.

What didn't:It was almost impossible to stir the clumpy cooked shredded greens into the thick sauce. Next time, I'd chop instead of shred. (This'll make the dish easier to serve and eat as well.)

Suggested tweaks:If this time-consuming recipe seems overwhelming, I'd suggest making the dish in steps. You can cook the greens and make the topping one day, the cheese sauce and pasta on another, and then assemble and bake on the third.

Reprinted with permission fromMac & Cheeseby Ellen Brown. Copyright 2012. Published by Running Press. Available wherever books are sold. All rights reserved.

Recipe Details

Red Rooster's Mac and Greens

Active90 mins
Total2 hrs
服务4 to 6 servings

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For the Greens:

  • 3slicesbacon

  • 1/4cuplight coconut milk

  • 2tablespoonssoy sauce

  • 1 1/2teaspoonsgrainy mustard

  • 2tablespoonsolive oil

  • 2garliccloves, halved

  • 2cupsfirmly packed shredded collard greens

  • 2cups shreddedbok choy

For the Topping:

  • 1/4cuppanko breadcrumbs

  • 1/4cuptoasted plainbreadcrumbs

  • 1/4cup choppedfresh parsley

  • 2tablespoonsfreshlygrated Parmesan

  • Saltand freshly ground white pepper to taste

For the Pasta:

  • 1/2poundorecchiette

  • 1/4cup(1/2 stick)unsalted butter

  • 2shallots, thinly sliced

  • 1tablespoonall-purpose flour

  • 1garlicclove, minced

  • 2cupsheavy cream, warmed

  • 1/2cupwhole milk, warmed

  • 4盎司cheddar, grated

  • 2盎司freshly grated Parmesan

  • 2盎司Gruyère, grated

  • 1/2teaspoonfreshly gratednutmeg

  • 1/2teaspoondry mustard powder

  • Saltand freshly ground white pepper to taste

Directions

  1. For the Greens:Cook the bacon in a large skillet over medium-high heat for 5 to 6 minutes, or until crisp. Remove the bacon from the pan, reserving the bacon grease. Drain the bacon on paper towels. Crumble the bacon, and set aside.

  2. Combine the coconut milk and soy sauce in a small pan, and bring to a boil over medium heat. Stir in the mustard and bacon, and set aside.

  3. Heat the olive oil and bacon grease over medium-low heat. Add the garlic and cook for 4 to 5 minutes, or until the garlic is pale golden. Remove and discard the garlic. Raise the heat to medium-high, and add the collard greens. Cook, stirring frequently, until the greens wilt. Add the coconut milk mixture, cover the pan, and cook the greens over low heat for about 12 minutes, stirring occasionally, or until the greens are almost tender and the sauce has thickened. Add the bok choy, and cook, covered, for an additional 3 to 5 minutes, or until tender. Set aside.

  4. For the Topping:Combine the panko, breadcrumbs, parsley, Parmesan, salt, and pepper in a food processor fitted with the steel blade, and grind until fine using on-and-off pulsing. Set aside.

  5. For the Pasta:Preheat the oven to 375 degrees. Grease a 13x9-inch baking pan. Bring a pot of salted water to a boil over high heat. Cook the pasta until it is just beginning to soften to the al dente stage. Drain the pasta, run it under cold water, and return it to the pot.

  6. Heat the butter in a saucepan over medium-low heat. Add the shallots and cook for 7 to 10 minutes, or until the shallots are golden. Stir in the flour and garlic, and cook, stirring constantly, for 1 minute, or until the mixture turns slightly beige, is bubbly, and appears to have grown in volume. Increase the heat to medium, and slowly whisk in the warm cream and milk. Bring to a boil, whisking frequently. Reduce the heat to low, and simmer the sauce for 2 minutes.

  7. Add the cheeses to the sauce by 1/2-cup measures, stirring until the cheese melts before making another addition. Stir in the nutmeg and mustard. Pour the sauce over the pasta, and stir well. Fold in the cooked greens, and season to taste with salt and pepper. Transfer the pasta to the prepared pan, and sprinkle the topping over the dish.

  8. Bake the casserole for 20 to 30 minutes, or until the cheese sauce is bubbly and the crumbs on the top are deep brown. Allow to sit for 5 minutes, then serve.

Nutrition Facts(per serving)
770 Calories
62g Fat
34g Carbs
23g Protein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 770
% Daily Value*
Total Fat62g 79%
Saturated Fat 34g 169%
Cholesterol160mg 53%
Sodium1302mg 57%
Total Carbohydrate34g 12%
Dietary Fiber 5g 19%
Total Sugars 7g
Protein23g
Vitamin C 34mg 168%
Calcium 595mg 46%
Iron 3mg 18%
Potassium 625mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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