Greens Mac And Cheese Recipes

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GREEN MAC 'N' CHEESE RECIPE BY TASTY



Green Mac 'n' Cheese Recipe by Tasty image

Here's what you need: fresh spinach, fresh parsley, milk, water, salt, elbow macaroni, butter, flour, garlic powder, onion powder, paprika, pepper, salt, white cheddar cheese, mozzarella cheese

Provided by Pierce Abernathy

Categories     Dinner

Yield 12 servings

Number Of Ingredients 15

4 cups fresh spinach, packed
½ cup fresh parsley
2 ½ cups milk, divided
5 qt water
1 tablespoon salt
1 lb elbow macaroni
¼ cup butter
¼ cup flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon salt
1 lb white cheddar cheese
½ cup mozzarella cheese

Steps:

  • In a food processor, combine the spinach, parsley, and ½ cup (120 ml) milk, and process until evenly mixed.
  • In a large pot, bring water and 1 tbsp salt to a boil over high heat. Add the elbows and cook until al dente, roughly 6-7 minutes. Rinse with cold water and drain.
  • In a large pot, combine the butter and flour on medium-high heat, and stir until the mixture has become golden brown.
  • Add 2 cups (470 ml) milk, garlic powder, onion powder, paprika, pepper, and salt to the pot and stir until well incorporated.
  • Add in the cheddar cheese and mix until well incorporated.
  • Add in the spinach mixture and stir until fully incorporated and the green color is consistent.
  • Mix in the pasta and pour into a casserole dish.
  • Top the macaroni with mozzarella and broil for 5 minutes.
  • Enjoy!

Nutrition Facts : Calories 373 calories, Carbohydrate 34 grams, Fat 18 grams, Fiber 1 gram, Protein 18 grams, Sugar 3 grams

MEATLOAF WITH COLLARD GREENS AND MAC AND CHEESE



Meatloaf with Collard Greens and Mac and Cheese image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 8h

Yield 6 servings

Number Of Ingredients 49

4 pounds ground beef
1/2 cup whole milk
1 cup yellow onion, diced
2 tablespoons chopped garlic
1/2 cup steak sauce, such as Heinz 57
1 cup Italian breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons kosher salt
1 tablespoon fresh ground black pepper
2 cups BBQ Sauce, recipe follows
2 smoked ham hocks
8 ounces yellow onion, diced
4 ounces carrot, diced
4 ounces celery, diced
2 corn cobs (kernels cut off and reserved for other uses)
1/2 stick butter, unsalted
1 yellow onion, sliced
2 tablespoons chopped garlic
1 teaspoon red chile flakes
2 pounds collard greens, tough ribs removed, leaved cut into 1-inch ribbons
1/2 cup apple cider vinegar
2 cups apple juice
Kosher salt and black pepper
Kosher salt and black pepper
2 ounces butter
2 ounces flour
4 cups whole milk
16 ounces cream cheese
2 pounds shredded cheddar
1 cup chicken stock
2 pounds cooked elbow macaroni
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
4 sticks (16 ounces) unsalted butter
1 yellow onion, diced
1/4 cup chopped garlic
1/4 cup dark chili powder
2 tablespoons smoked paprika
1 tablespoon dry mustard
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
3 cups brown sugar
3 cups molasses
3 quarts ketchup
1 cup Dijon mustard
1 cup Worcestershire sauce
1 cup cider vinegar
Kosher salt and fresh ground black pepper

Steps:

  • For the meatloaf: Preheat the oven to 375 degrees F.
  • Combine the ground beef, milk, onion, garlic, Heinz 57, breadcrumbs, parsley, salt and pepper in a bowl. Mix well.
  • Form the ground beef mixture into a loaf and place in a baking dish. Bake until the meatloaf reaches an internal temperature of 150 degrees F, 45 to 60 minutes, basting with the pan drippings every 15 minutes. Brush the meatloaf with the BBQ sauce 15 minutes before it's done cooking.
  • Remove the meatloaf from the oven and allow it to rest for 15 minutes, then cut into six portions and hold for plating.
  • For the ham hock broth:
  • Fill a 6-quart pot with 1 gallon cold water. Add the ham hocks. Bring the water to a boil over high heat, then reduce to a simmer. Allow the broth to simmer for 3 hours. Add the onions, carrots, celery and corn cobs, and simmer for 1 hour more. Strain the broth through a fine-mesh sieve (the final quantity should be between 2 and 3 quarts). Remove the ham hocks and pick the meat for use in the collard greens.
  • For the collard greens: Melt the butter in a large pot. Add the onions and garlic, and saute for 3 to 4 minutes to sweat the onions. Add the chile flakes and saute 1 minute. Add the collard greens and ham hock meat, stirring to wilt the collards. Add the cider vinegar, apple juice and 8 cups of the ham hock broth, and bring to a simmer. Cover the pot and simmer until the greens are tender, 1 hour. Season with salt and pepper.
  • For the mac and cheese: In a saucepot, melt the butter and then whisk in the flour to make a roux. Cook the roux for 2 minutes, then slowly whisk in the milk and bring to a simmer. Cook for 10 to 15 minutes, whisking regularly.
  • Add the cream cheese and cheddar, stirring until all the cheese is melted into the sauce.
  • Just before plating, heat the chicken stock in a pan and add the cooked pasta. Once the pasta is hot, add the cheese sauce and bring to a boil. Reduce the sauce to a thick consistency that coats the back of the spoon. Stir in the salt and pepper.
  • For Plating: Divide the mac and cheese between the six plates. Place a piece of the meatloaf over the top of the mac and cheese. With a slotted spoon, put some of the collard greens next to the meatloaf. Serve.
  • Melt the butter in a saucepot. Add the onions and garlic, and saute until the onions are translucent. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Cook for 2 to 3 minutes to toast the spices. Add the brown sugar and molasses; stir until the sugar is dissolved.
  • Add the ketchup, Dijon mustard, Worcestershire sauce and cider vinegar, and bring to a simmer. Cook the sauce for 30 to 45 minutes and then puree with an immersion blender. Season with salt and pepper. Yield: 1 gallon

SUPER-GREEN MAC 'N' CHEESE



Super-green mac 'n' cheese image

Revamp mac 'n' cheese with broccoli, spinach and peas, plus a crunchy nut and seed topping. It has all the flavour of the classic dish, but with added nutrients

Provided by Cassie Best

Categories     Dinner, Main course, Pasta, Supper

Time 55m

Number Of Ingredients 14

1l semi-skimmed milk
75g butter
75g plain flour
2 tsp Dijon mustard
175g mature or extra mature cheddar , grated
50g parmesan , grated
100g spinach , fresh or frozen
400g macaroni
1 broccoli (about 300g), broken into florets
100g frozen peas
3 slices white bread (about 125g)
1 small bunch of basil leaves
1 tsp olive oil
25g mixed nuts or seeds, such as pumpkin seeds, pine nuts and almonds, for the topping

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Tip the milk, butter and flour into a large saucepan and bring to a simmer, whisking continuously until you have a smooth, thick sauce, about 3-4 mins. Don't worry if there are a few lumps - the sauce will be blended later. Season well, then add the mustard, both cheeses and spinach.
  • Meanwhile, cook the pasta in boiling salted water for 5 mins. Add the broccoli and continue cooking until the pasta is cooked through and the broccoli is soft. Drain.
  • Transfer half the cooked broccoli to the cheese sauce. Whizz the cheese sauce until smooth, creamy and bright green using a hand blender (or stand mixer). Loosen with a splash of milk, if needed. Stir in the pasta, remaining broccoli and the peas and tip into a large baking dish.
  • If making the topping, put the bread, basil, oil and half the nuts or seeds in a food processor and whizz to coarse, green crumbs. Scatter over the pasta along with the remaining nuts or seeds. Bake for 20-25 mins, until the topping is crunchy and the sauce is bubbling. Will keep in an airtight container in the freezer for up to three months.

Nutrition Facts : Calories 709 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium

GREEN MAC N' CHEESE WITHOUT FOOD COLORING



Green Mac N' Cheese Without Food Coloring image

Delicious homemade mac n' cheese filled with vegetables to make the perfect St. Patrick's Day dish!

Provided by Elyse

Yield 8

Number Of Ingredients 9

1 pound elbow macaroni
3 cups milk
1 cup spinach
3 Tablespoons butter
3 Tablespoons flour
1/2 cup water
4 cups grated white cheddar cheese
2 cups chopped broccoli florets
1 cup peas

Steps:

  • Preheat oven to 350 degrees F.
  • Cook pasta according to package directions for al dente.
  • Place the milk and spinach in a blender and blend until smooth.
  • In a large saucepan, melt the butter and whisk in flour for 2-3 minutes. Slowly whisk in milk and bring to a boil.
  • Reduce heat to low and whisk occasionally for 3-4 minutes until mixture starts to thicken.
  • Add 1/2 cup water and cheese and whisk until melted.
  • Stir in the pasta, broccoli and peas.
  • Transfer to a 9x13-inch baking dish sprayed with nonstick cooking spray.
  • Bake for 20 minutes, or until cheese is bubbling.

Nutrition Facts : Servingsize 1 serving, Calories 2237 kcal, Fat 148 g, SaturatedFat 87 g, Cholesterol 459 mg, Sodium 3706 mg, Carbohydrate 86 g, Sugar 54 g, Protein 143 mg

COLLARD GREENS MAC & CHEESE



Collard Greens Mac & Cheese image

Make and share this Collard Greens Mac & Cheese recipe from Food.com.

Provided by Food.com

Categories     High In...

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 18

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 1/2 cups whole milk
4 ounces cream cheese, softened
2 1/4 cups grated parmesan cheese, divided use
1 1/2 teaspoons Tabasco sauce
1 1/4 teaspoons salt
3/4 teaspoon white pepper
3/4 teaspoon smoked paprika
1 lb elbow macaroni
6 ounces country ham, diced
2 bunches collard greens, stemmed and chopped
1 garlic clove, minced
4 ounces white cheddar cheese, grated
4 ounces monterey jack cheese, grated
4 ounces smoked gouda cheese, grated
1/2 cup panko breadcrumbs (Japanese breadcrumbs)
2 tablespoons unsalted butter, melted

Steps:

  • In a large sauce pan, melt 4 tablespoons butter over low heat. Add flour and whisk until well combined. Cook for 3 minutes, stirring constantly. Increase heat to medium and gradually whisk in milk. Continue stirring over medium heat until sauce begins to thicken. Remove from heat and add softened cream cheese, 1 cup of Parmesan, Tabasco, salt, white pepper, and smoked paprika; stir until combined.
  • Preheat oven to 375°F and spray a 9"x 13" casserole with cooking spray.
  • Cook pasta until al dente, drain and return to pot. In a large skillet, sauté diced ham to render fat; about 4 to 5 minutes. Add ham to pot with the pasta reserving the fat. Return skillet to heat and add collards and garlic; cook until wilted. Transfer greens to pot with pasta. Pour in the sauce and stir to combine.
  • In a medium bowl, toss together the grated cheddar, jack, and Gouda cheese along with 1 cup grated Parmesan.
  • Spoon one-third of the pasta mixture into the bottom of baking dish top with one-third of the cheese. Repeat layering two more times.
  • Combine panko, remaining 1/4 cup of Parmesan, and 2 tablespoons melted butter. Sprinkle over the macaroni. Bake in preheated oven for 35 to 45 minutes or until bubbling. Serve hot.

Nutrition Facts : Calories 837, Fat 44.9, SaturatedFat 25.7, Cholesterol 133.4, Sodium 1539.3, Carbohydrate 66.6, Fiber 6.4, Sugar 10.7, Protein 42.6

BAKED MAC AND CHEESE



Baked Mac and Cheese image

Try our Baked Macaroni and Cheese Recipe tonight! You won't forget this ooey-gooey macaroni and cheese recipe that includes just the right amount of spice and creaminess to have everyone at the table in heaven.

Provided by My Food and Family

Categories     Macaroni & Cheese

Time 45m

Yield 5 servings, about 1 cup each

Number Of Ingredients 9

2 cups elbow macaroni, uncooked
1/4 cup olive oil, divided
3 cloves garlic, minced
4 cups loosely packed chopped kale (stems and ribs removed)
3 Tbsp. flour
2 cups milk
1-3/4 cups KRAFT Shredded Sharp Cheddar Cheese, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. GREY POUPON Dijon Mustard

Steps:

  • Heat oven to 350ºF.
  • Cook macaroni as directed on package, omitting salt.
  • Meanwhile, heat 1 Tbsp. oil in large saucepan on medium heat. Add garlic; cook and stir 1 min. Add kale; cook and stir 3 to 4 min. or until wilted. Spoon into bowl; set aside.
  • Heat remaining oil in same pan. Whisk in flour; cook and stir 1 min. Gradually whisk in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/4 cups shredded cheese, 1 Tbsp. Parmesan and mustard; cook and stir 2 to 3 min. or until shredded cheese is melted.
  • Drain macaroni. Add to cheese sauce along with the kale; mix well. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheeses.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 530, Fat 28 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 45 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 22 g

SPINACH MAC AND CHEESE



Spinach Mac and Cheese image

Add a bit of green goodness to basic mac and cheese with fresh spinach, stirred into the sauce until just wilted.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 8

3 tablespoons unsalted butter
1/2 cup minced yellow onion
1/3 cup all-purpose flour
4 cups whole milk, room temperature
Coarse salt and ground pepper
2 bunches curly- or flat-leaf spinach (about 1 3/4 pounds total), trimmed, washed, and cut crosswise into 1/2-inch-thick strips
5 ounces Gruyere cheese, grated (2 cups)
3/4 pound elbow macaroni, cooked according to package instructions

Steps:

  • In a large saucepan, melt butter over medium. Add onion and cook until translucent, 6 minutes. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 2 minutes. Whisking constantly, add 2 cups milk. Add remaining 2 cups milk, raise heat to medium-high, and whisk until smooth; season with salt and pepper. Cook, whisking constantly, until sauce comes to a boil, 8 to 10 minutes. Reduce heat to low and simmer gently, stirring occasionally, until sauce thickens, 13 to 15 minutes.
  • Add spinach and cook, stirring constantly, until wilted, about 3 minutes. Add cheese and stir until melted, about 2 minutes. Add cooked macaroni and stir to combine. Serve immediately.

Nutrition Facts : Calories 511 g, Fat 20 g, Fiber 5 g, Protein 24 g

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