Mac & Cheese with Collards

Ingredients

– 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

Methods

Boil a large kettle of water. Add spaghetti and collards and cook to package instructions. Drain.  

Heat 1 1/2 cups milk in a large broiler-safe skillet on medium-high until simmering.   

Mix the remaining 1/4 cup milk, flour, salt, and pepper in a small bowl. Add the flour mixture to the simmering milk;   

decrease heat to medium-low and whisk continually until thickened, 1–2 minutes. Whisk cheddar, cream cheese, and vinegar  

until melted after removing from heat. Mix spaghetti and collards into sauce.  

Place rack in upper third of oven and preheat broiler to high. Mix breadcrumbs, oil, and paprika in a small bowl. Add to pasta. Broil 1–3 minutes till golden brown.  

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