Mac and cheese with greens
This easy baked mac and cheese recipe is super creamy and indulgent, what's more it's vegetarian. This recipe comes from Marcus Samuelsson of Shoreditch's Red Rooster restaurant
- 300g cooked macaroni
- 30g parmesan (or vegetarian alternative)finely grated
- 60g cornbread crumbs or breadcrumbstoasted
COLLARD GREENS
- vegetable oilfor frying
- 1/4 red onionthinly sliced
- 1 clove garliccrushed
- 1 tbsp brown sugar
- 2 tbsp cider vinegar
- 150g collard greens or swiss chardsliced
CHEESE SAUCE
- 1 tsp butter
- 1 tsp plain flour
- 125ml whole milk
- 6 tbsp double cream
- 50g cheddargrated
- 25g parmesan (or vegetarian alternative)grated
- 5 tbsp soured cream
Nutrition: per serving
- kcal507
- fat32.4g
- saturates17.6g
- carbs37.1g
- sugars9.8g
- fibre2.4g
- protein15.5g
- salt0.9g
Method
step 1
To cook the greens, heat 1 tbsp of vegetable oil in a frying pan, add the onion and garlic, and fry for 5 minutes until soft.
step 2
Add the sugar, stirring to dissolve, then the vinegar and simmer for 2 minutes.
step 3
Add the greens along with 3-4 tbsp of water, put on a lid and cook for 10-15 minutes until tender.
step 4
For the cheese sauce, melt the butter in a pan, then add the flour.
step 5
Cook for 3-4 minutes, stirring, until it’s light brown in colour.
step 6
Add the milk and cream, and simmer for 5 minutes. Stir in the cheeses and cook gently until melted.
step 7
Remove from the heat and stir through the soured cream and season.
step 8
Heat the oven to 220C/fan 200C/gas 7. Warm the cooked macaroni with the cheese sauce, collard greens and some seasoning in a pan.
step 9
Tip the mixture into a baking dish, roughly 21cm x 16cm, sprinkle with the parmesan and bake in the oven for 20 minutes until golden and bubbling.
step 10
Top with toasted cornbread crumbs and serve.