Mustard Greens And Pickled Pepper Mac And Cheese

Name: Mustard Greens And Pickled Pepper Mac And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons kosher salt; 1 bunch mustard greens; 1 pound elbow macaroni or cavatelli; 3 cups whole milk; 8 ounces (1 stick) unsalted butter; 1/2 cup AP flour; 2 tablespoons dijon mustard; 12 ounces (3 cups) sharp cheddar cheese, grated; 8 ounces (2 cups) young fontina, gruyere, or other mild melting cheese, grated; 1/2 cup hot pickled peppers in oil, such as Mama Lil's

Servings: persons

1
["Preheat oven to 375 degrees. Bring a large pot of water to a boil and salt. Blanch the mustard greens in the salted boiling water, removing the greens after two minutes and plunging immediately into a bowl of ice water. Leave salted water boiling on stove.", "Add pasta to boiling water, cook according to package instructions until al dente.", "While pasta is cooking, make the cheese sauce. Heat milk until warm, but not boiling. This can be done in a bowl set up as a double-boiler over the pasta water, or in 30-second increments in the microwave. In a second saucepan, melt butter. Once melted, add flour and whisk until smooth. Cook roux for 3 minutes, whisking over low heat. Whisk in warm milk in a slow stream, and cook for another 2 minutes or until thickened. Remove sauce from heat. Whisk in mustard and cheese, stir until melted and smooth.", "Drain mustard greens and pat dry. Remove stems, and coarsely chop leaves into bite-sized pieces.", "If peppers are packed whole or in large strips, julienne into small rings or slices. Combine drained pasta, cheese sauce, chopped mustard greens, and pickled peppers. Drain off most of the oil from the peppers before adding, but by all means include any oil coating the peppers. Mix well.", "Pour mixture into baking dish or individual ramekins. Bake 30 minutes (12-15 minutes for ramekins) until sauce is bubbling and macaroni has browned around the edges.
2
Macaroni can also be frozen after step 5, and reheated in the oven or microwave."]

1174

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons kosher salt, 1 bunch mustard greens, 1 pound elbow macaroni or cavatelli, 3 cups whole milk, and more.

Yes, Mustard Greens And Pickled Pepper Mac And Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!