Mac And Cheese And Greens From 'Marcus Off Duty'

• 1/2 cup coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon grainy mustard
• 6 slices bacon, cooked, drained, and crumbled
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• 4 garlic cloves, peeled and halved
• 4 cups chopped well-washed collard greens
• 8 tablespoons (1 stick) unsalted butter
• 1/2 cup thinly sliced shallots
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 3 cups heavy cream
• 1 cup whole milk
• 8 ounces cheddar cheese, grated
• 4 ounces Gruyere cheese, grated
• 4 ounces Parmesan cheese, freshly grated
• 1/2 cup creme fraiche
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon mustard powder
• Kosher salt and freshly ground white pepper
• 1 pound orecchiette or other small, sturdy pasta, cooked until just tender
• 1/3 cup toasted bread crumbs
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons freshly grated Parmesan cheese
• 1 tablespoon grated Gruyere cheese
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

1. Bring the coconut milk and soy sauce to a boil in a small saucepan. Remove from the heat and stir in the mustard and crumbled bacon.
2. Heat the olive oil and butter in a large pot over low heat. Add the garlic and slowly toast to flavor the fats, about 5 minutes, then discard. Add the collard greens to the pot and cook, stirring frequently, until the greens start to wilt. Stir in the coconut milk mixture and cook, partly covered, until the greens are tender and the sauce has thickened, about 20 minutes.
3. Preheat the broiler. Oil a 9-x-13-inch baking dish.
4. Melt the butter in a large pot over medium-low heat. Add the shallots and cook until they're tender and golden brown, 8 to 10 minutes. Add the minced garlic and flour and cook, stirring, for 1 minute. Slowly whisk in the heavy cream and milk, making sure there are no lumps. Bring to a boil. Reduce the heat to low, then add all the cheeses and the creme fraiche. Whisk until the cheeses are melted and fully incorporated into the sauce. Mix in the nutmeg, mustard, and salt and white pepper to taste.
5. Add the cooked pasta and collard greens to the sauce and toss to combine. Transfer to the baking dish.
6. Put all the ingredients in a food processor and process until the herbs are minced. Sprinkle the topping over the pasta. Broil until the topping is golden brown, 5 to 8 minutes. Serve immediately.

coconut milk, soy sauce, grainy mustard, bacon, olive oil, unsalted butter, garlic, butter, shallots, garlic, flour, heavy cream, milk, cheddar cheese, gruyuere cheese, parmesan cheese, crueme fraueeche, nutmeg, mustard powder, kosher salt, orecchiette, bread crumbs, parsley, fresh basil, parmesan cheese, gruyuere cheese, kosher salt, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2014/10/mac-cheese-greens-from-marcus-off-duty.html (may not work)