Macaroni Pie with Collard Greens (Printable Page)
# What You Need:
→ Macaroni Pie
01 -
300 g (10.5 oz) elbow macaroni
02 -
2 tbsp unsalted butter
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2 tbsp all-purpose flour
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480 ml (2 cups) whole milk
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180 g (1½ cups) sharp cheddar cheese, shredded
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60 g (½ cup) mozzarella or Colby-Jack cheese, shredded
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1 tsp dry mustard or ½ tsp prepared mustard
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Salt and pepper, to taste
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½ tsp paprika (plus extra for topping)
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2 eggs, beaten
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Optional: ¼ tsp cayenne or hot sauce for a kick
→ Collard Greens
12 -
1 bunch collard greens, stemmed and chopped
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1 tbsp olive oil or bacon grease
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1 small onion, chopped
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2 cloves garlic, minced
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240 ml (1 cup) vegetable broth or water
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1 tbsp apple cider vinegar
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1 tsp sugar
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Salt and black pepper, to taste
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Optional: red pepper flakes or smoked paprika
# How to Make It:
01 -
Cook macaroni in salted water until just al dente. Drain and set aside. Preheat oven to 180°C (350°F).
02 -
In a saucepan, melt butter over medium heat. Stir in flour and cook 1–2 minutes. Slowly whisk in milk until smooth and thickened.
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Remove saucepan from heat, stir in cheddar, mozzarella, mustard, paprika, salt, pepper, and optional cayenne. Stir in beaten eggs quickly to avoid scrambling, then fold in cooked pasta.
04 -
Transfer mixture to a greased baking dish, sprinkle top with cheese and paprika. Bake 25–30 minutes or until set and golden brown.
05 -
Heat oil in a large skillet or pot. Add onion and sauté 3–4 minutes until soft. Stir in garlic and cook 1 minute more. Add collard greens, broth, vinegar, sugar, and seasonings. Cover and simmer 20–25 minutes until tender, stirring occasionally. Adjust seasoning as needed.
06 -
Serve hot macaroni pie with a generous helping of collard greens on the side.
# Helpful Tips:
01 -
Add cooked bacon or smoked gouda to the pie for extra richness.
02 -
Use plant-based milk, cheese, and egg replacers for a vegan version.
03 -
Collards can be made in advance; flavor deepens as they sit.