articlesforchristians

Ingredients:

• 8 oz bacon
• 12 oz fresh collard greens, stemmed, washed and chopped
• 2 Cups cheddar jack cheese, shredded
• 1 cup provolone cheese, shredded
• 1 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 4 cups milk
• 1/4 tbsp hot sauce, you can use more or less according to taste
• Dried Cheyenne pepper flakes according to taste
• salt and pepper according to taste
• 16 oz elbow macaroni

Instructions:

1. Preheat oven to 400 degrees.
2. Cook bacon in a large skillet and set aside
3. Add collards to skillet and sauté for 2 or 3 minutes until wilted.
4. In a large pot, bring water to a boil.
5. Add pasta and cook according to package.
6. Drain and set aside.
7. In a medium-large saucepan, melt butter over medium heat.
8. Add flour and whisk until well combined. Cook for 2 minutes.
9. Gradually add milk, continue to whisk until the sauce begins to thicken.
10. Add Cayenne pepper, hot sauce, salt and pepper, and 1/2 of the cheese and stir until the cheese is melted and sauce is smooth.
11. In a large bowl, combine cooked pasta, collards, bacon, and cheese sauce.
12. Transfer halt of the mixture to a 9′ x 13′ baking dish.
13. Top with 12 of the reserved cheese.
14. Pour remaining mixture into the dish and top with remaining cheese.
15. Bake in the oven for 30 minutes or until golden brown.
16. Serve immediately.