Cheesy Macaroni with Collard Greens

This Southern-style macaroni pie with collard greens brings together two classic comfort foods in one satisfying meal. The creamy, cheesy pasta bake pairs perfectly with the slightly tangy, tender greens for a complete plate that feels like home.

I first made this dish for a Sunday family dinner when my in-laws were visiting from out of town. The empty casserole dish and multiple requests for the recipe told me everything I needed to know about its success.

Ingredients

For the Macaroni Pie:

• Elbow macaroni: Forms the base of this dish and holds up beautifully to the rich cheese sauce
• Unsalted butter and flour: Create the roux that thickens our cheese sauce
• Whole milk: Gives the creamiest result but can be swapped for a lighter option
• Sharp cheddar cheese: Provides that classic mac and cheese flavor that everyone loves
• Mozzarella or Colby Jack cheese: Adds stretch and creaminess to complement the sharper cheddar
• Dry mustard: Enhances the cheese flavor without adding moisture
• Paprika: Adds color and a subtle smoky note
• Eggs: Help bind everything together and create that firm pie texture

For the Collard Greens:

• Fresh collard greens: Look for bright green leaves without yellowing
• Olive oil or bacon grease: The latter adds wonderful flavor if you eat meat
• Onion and garlic: Create an aromatic base that flavors the greens beautifully
• Vegetable broth: Adds depth of flavor as the greens simmer
• Apple cider vinegar: Cuts through the richness with a touch of acidity
• Sugar: Balances the bitter notes naturally present in collards

Step-by-Step Instructions

Prepare the Pasta:

Cook your elbow macaroni in generously salted water for about 7 minutes until just al dente. You want it slightly undercooked as it will continue to soften in the oven. Drain well but do not rinse as the starch helps the sauce adhere. While the pasta cooks, preheat your oven to 180°C.

Create the Cheese Sauce:

Melt butter in a medium saucepan over medium heat until it bubbles slightly. Sprinkle in the flour and whisk continuously for 1 to 2 minutes until it smells slightly nutty but hasn't browned. This roux is the foundation of your cheese sauce. Slowly pour in the milk about a quarter cup at a time, whisking constantly to prevent lumps. Continue stirring until the mixture thickens enough to coat the back of a spoon.

Build Flavor and Texture:

Remove the saucepan from heat and add the shredded cheeses a handful at a time, stirring until completely melted before adding more. Mix in the dry mustard, paprika, salt, and pepper. The sauce should be rich and velvety. Working quickly, stir a small amount of the hot cheese sauce into your beaten eggs to temper them, then pour the egg mixture back into the sauce, stirring constantly.

Combine and Bake:

Fold your cooked macaroni into the cheese sauce until every piece is gloriously coated. Pour this mixture into a well greased 9x9 baking dish and smooth the top. Sprinkle with additional cheese and a dusting of paprika for color. Bake for 25 to 30 minutes until the top is golden brown and the edges are bubbling.

Cook the Collard Greens:

While the macaroni pie bakes, heat oil in a large skillet. Add chopped onions and cook until translucent and soft, about 3 to 4 minutes. Add the minced garlic and stir until fragrant, about 60 seconds. Be careful not to burn the garlic as it will become bitter.

Simmer to Tenderness:

Add your prepared collard greens to the skillet. They will look voluminous at first but will cook down significantly. Pour in the vegetable broth, vinegar, and sugar, then season with salt and pepper. Cover the pot and reduce heat to medium low. Let the greens simmer for 20 to 25 minutes, stirring occasionally, until they reach your desired tenderness.

Serve and Enjoy:

Let the macaroni pie rest for 5 minutes after removing from the oven. This helps it set up for cleaner slicing. Serve each portion alongside a generous helping of the collard greens for a perfectly balanced plate.

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My grandmother always insisted on using at least two types of cheese in her macaroni pie. She claimed the sharp cheddar was for flavor and the mozzarella was for that perfect cheese pull everyone loves. To this day, I cannot make this dish without thinking of her standing over the stove, telling me to be patient with the sauce.

Make Ahead Options

The beauty of this dish lies in its flexibility. You can prepare both components separately up to two days ahead of time. For the macaroni pie, assemble everything but stop before baking. Cover tightly and refrigerate. When ready to serve, allow it to come to room temperature for 30 minutes before baking, adding about 10 extra minutes to the baking time.

Caribbean and Southern Influences

This macaroni pie has roots in both Southern American and Caribbean cuisine. In the Caribbean, particularly in Trinidad and Barbados, macaroni pie is a beloved staple often served at Sunday dinners and special occasions. The Southern tradition of collard greens, typically cooked with ham hocks or bacon, complements this beautifully.

Variation Ideas

Transform this dish throughout the year with these simple variations. For a protein packed meal, add shredded rotisserie chicken or crumbled bacon to the macaroni pie. During summer months, stir in diced tomatoes and fresh herbs. If kale or mustard greens are more readily available than collards, they make excellent substitutes with slightly adjusted cooking times.

Pro Tips

• Let the macaroni pie rest for 5 to 10 minutes after baking for cleaner slices
• Remove the tough stems from collard greens by folding the leaf in half and cutting along the stem
• For the creamiest cheese sauce, grate your own cheese rather than using pre shredded varieties which contain anti caking agents

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Common Questions

→ Can I make this dish ahead of time?

Yes! The macaroni pie can be assembled up to a day ahead and refrigerated before baking. The collard greens actually benefit from being made in advance as their flavor deepens over time. Store them separately in the refrigerator for up to 3 days and reheat when ready to serve.

→ What's the best cheese to use for the macaroni pie?

Sharp cheddar provides the strongest flavor base, but the combination with mozzarella or Colby-Jack creates the ideal melty texture. For extra depth, consider incorporating smoked gouda or a bit of parmesan. The key is using freshly shredded cheese rather than pre-packaged for the smoothest sauce.

→ How do I know when the collard greens are perfectly cooked?

Perfectly cooked collard greens should be tender but still have some structure—not mushy. Test by taking a bite; they should yield easily but retain a slight chew. Cooking times vary based on preference, with Southern-style typically being more tender (20-25 minutes) while some prefer a shorter cook time for more texture.

→ Can I use frozen collard greens instead of fresh?

Absolutely! Frozen collard greens work well in this recipe and save preparation time. No need to thaw them first—add them directly to the pot with a slight reduction in cooking liquid (about 2 tablespoons less). The cooking time may be shorter, so start checking for tenderness after 15 minutes.

→ How do I make this dish vegan-friendly?

For a vegan version, substitute plant-based milk (oat or soy work best for creaminess), vegan butter, and dairy-free cheese alternatives. Replace the eggs with a mixture of 2 tablespoons cornstarch mixed with 3 tablespoons water. For the collard greens, use olive oil instead of bacon grease and ensure your vegetable broth is vegan-certified.

→ What sides pair well with this dish?

This hearty combination works beautifully with additional Southern sides like cornbread, fried okra, or black-eyed peas. For a lighter accompaniment, try a simple vinegar-based coleslaw or a fresh tomato salad to cut through the richness of the macaroni pie.