Sausage and Peppers, Baked Macaroni and Cheese and Collard Greens

Ingredients

• 1 lb Elbow Macaroni
• 2 tbsp Salt (For boiling pasta water)
• 8 tbsp Unsalted Butter (Divided into 6 tbsp and 2 tbsp)
• 0.25 cup All-Purpose Flour
• 4 cup Whole Milk (Warmed slightly)
• 3 cup Sharp Cheddar Cheese (Freshly shredded)
• 1 cup Gruyère Cheese (Freshly shredded)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tsp Dry Mustard Powder
• 0.5 tsp Paprika (Sweet or smoked)
• 0.25 tsp Nutmeg (Freshly grated)
• 1 cup Panko Breadcrumbs

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a rolling boil and add 2 tablespoons of salt.

2. 2

   Cook the elbow macaroni in the boiling water according to package directions, but undercook it by 2 minutes from the al dente time. It will finish cooking in the oven. Drain the pasta well and set it aside.

3. 3

   While the pasta cooks, begin the cheese sauce. In a large saucepan or Dutch oven, melt 6 tablespoons of unsalted butter over medium heat.

4. 4

   Whisk the all-purpose flour into the melted butter to form a paste (a roux). Cook, whisking constantly, for 1-2 minutes to eliminate the raw flour taste. The roux should be smooth and bubbly.

5. 5

   Gradually pour in the warm milk while whisking continuously to ensure a smooth, lump-free sauce. Continue to cook for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

6. 6

   Remove the saucepan from the heat. Add the shredded sharp cheddar and Gruyère cheeses, stirring until they are completely melted and the sauce is velvety smooth. Do not return to high heat, as this can cause the cheese to separate.

7. 7

   Stir in the salt, black pepper, dry mustard powder, paprika, and nutmeg. Taste and adjust seasonings if necessary.

Ingredients

• 2 lb Collard Greens (About 2 large bunches)
• 6 slices Thick-Cut Bacon (Diced into small pieces)
• 1 medium Yellow Onion (Finely chopped)
• 4 cloves Garlic (Minced)
• 4 cup Chicken Broth (Low-sodium is a good option)
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Brown Sugar (Lightly packed)
• 0.5 tsp Red Pepper Flakes (Adjust to your spice preference)
• 1 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Clean and Prepare the Greens

   • Fill a clean sink or very large bowl with cold water. Submerge the collard greens and swish them around vigorously to loosen any grit. Let them soak for 5-10 minutes, then lift them out of the water, leaving the grit behind. Drain the sink, rinse, and repeat until the water is completely clear.
   • To prepare the leaves, fold each one in half lengthwise and use a sharp knife to slice out the tough, woody stem.
   • Stack several de-stemmed leaves on top of each other, roll them tightly like a cigar, and slice crosswise into 1-inch thick ribbons. Set aside.
2. 2

   Render Bacon and Sauté Aromatics

   • Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced bacon.
   • Cook, stirring occasionally, for 8-10 minutes until the bacon is crisp and the fat has fully rendered.
   • Using a slotted spoon, transfer the crispy bacon bits to a paper towel-lined plate, leaving about 2-3 tablespoons of rendered fat in the pot. Discard any excess.
   • Add the chopped yellow onion to the pot and sauté for 5-7 minutes, until softened and translucent.
   • Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
3. 3