Deep South Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until very al dente — about 1 minute less than package instructions (usually 7–8 minutes). Drain and set aside.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add the all-purpose flour and whisk constantly for 1–2 minutes until a pale roux forms and the raw flour smell is gone.

Add milk and cream

Slowly whisk in the whole milk and cream to the roux. Bring to a gentle simmer, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 5–7 minutes.

Finish cheese sauce

Reduce heat to low. Add the shredded sharp cheddar, white cheddar, Monterey Jack and grated Parmesan in batches, stirring until smooth and melted after each addition. Stir in Dijon mustard, Worcestershire sauce, kosher salt, black pepper, and cayenne. Taste and adjust seasoning. Fold in the cooked pasta until well coated.

Sauté aromatics

In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the finely chopped onion and cook until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Cook collards

Add the sliced collard greens to the skillet with the onions and garlic. Season with 1/2 teaspoon salt, red pepper flakes and brown sugar. Sauté, stirring frequently, until the greens are wilted and tender, about 6–8 minutes. If they begin to stick, add 1–2 tablespoons water and continue cooking.

Combine with chicken

Stir in the shredded cooked chicken and apple cider vinegar. Cook 2–3 minutes to warm the chicken and allow flavors to meld. Adjust salt and pepper to taste. Remove from heat.

Prepare crumble

In a small bowl, combine the crumbled cornbread with 2 tablespoons melted butter, smoked paprika and coarse salt. Toss until crumbs are evenly coated.

Toast (optional)

For extra crunch, spread the crumble on a baking sheet and toast in a 375°F (190°C) oven for 6–8 minutes until golden, watching carefully so it doesn't burn.

Preheat the oven to 375°F (190°C). Grease individual oven-safe 'boats' (small cast-iron skillets, ramekins, or shallow gratin dishes) with the olive oil or cooking spray.

Portion the mac & cheese into the prepared boats, filling each about three-quarters full. Spoon an even layer of the chicken and collard greens mixture on top of the mac & cheese in each boat (about 1/3 cup per boat if making 4).

Evenly sprinkle the cornbread crumble over each boat, pressing lightly so it adheres to the surface.

Bake in the preheated oven until the edges are bubbling and the topping is golden, about 12–15 minutes. If you toasted the crumble separately and prefer a softer crumb, bake 8–10 minutes until heated through.

Remove from oven and let rest 3–5 minutes. Garnish with chopped fresh parsley if desired and serve hot.