Ingredients

• 1 pound elbow pasta
• 4 tablespoon unsalted butter
• 3 tablespoon all-purpose flour
• 3 cup whole milk
• 3 cup sharp cheddar cheese, shredded
• 1 cup gruyère cheese, shredded
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 1 pound fresh collard greens, chopped
• 2 yellow onion, sliced
• 4 garlic, minced
• 3 tablespoon unsalted butter
• 0.75 cup vegetable broth
• 0.5 teaspoon red pepper flakes
• 1 cup panko breadcrumbs
• 2 tablespoon unsalted butter, melted
• 0.5 teaspoon salt

Steps

1. Preheat oven to 350°F.
2. Bring a large pot of salted water to a boil and cook elbow pasta until al dente (about 8 minutes). Drain in a colander and set aside.
3. In a large skillet, melt 4 tablespoons butter over medium heat. Whisk in flour until a smooth paste forms and cook for 1 minute, stirring constantly.
4. Gradually whisk in milk, stirring constantly to avoid lumps, and continue cooking until the sauce thickens (about 5 minutes).
5. Remove from heat and stir in shredded cheddar and gruyère cheeses, smoked paprika, cayenne pepper, ¾ teaspoon salt, and ½ teaspoon black pepper until cheese is fully melted and sauce is smooth.
6. Add cooked pasta to the cheese sauce and stir until all pasta is evenly coated. Pour mixture into a 9x13 inch baking dish.
7. While mac and cheese is being assembled, heat 3 tablespoons butter in the same skillet over medium heat. Add sliced onions and cook, stirring occasionally, until deeply caramelized and golden (about 12 minutes).
8. Add minced garlic to the caramelized onions and cook for 1 minute until fragrant.
9. Stir in chopped collard greens, vegetable broth, red pepper flakes, and ½ teaspoon salt. Cook, stirring occasionally, until greens are tender (about 8 minutes).
10. Transfer cooked collard greens mixture to a second 9x13 inch baking dish.
11. In a small bowl, combine panko breadcrumbs, 2 tablespoons melted butter, and ½ teaspoon salt. Sprinkle evenly over the collard greens casserole.
12. Place both casseroles in the preheated 350°F oven and bake for 25 minutes, until the mac and cheese is bubbly at the edges and the breadcrumb topping on the greens is golden brown.
13. Remove both casseroles from the oven and let rest for 3 minutes before serving.
14. Serve mac and cheese alongside collard greens casserole, allowing 1 cup of each per person.