Mac & Cheese with Collards
– 8 ounces whole-wheat elbow noodles (about 2 cups) – 4 cups chopped collard green – 1 ¾ cups low-fat milk, divided – 3 tablespoons all-purpose flour – ½ teaspoon salt – ¼ teaspoon ground pepper
– 1 cup shredded extra-sharp Cheddar cheese – 2 ounces reduced-fat cream cheese – 2 teaspoons white-wine vinegar – ¼ cup panko breadcrumbs, preferably whole-wheat – 1 tablespoon extra-virgin olive oil – ½ teaspoon paprika
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