Ingredients:
- 2 cups elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup seasoned breadcrumbs (optional)
Instructions:
- Cook the Macaroni:
- Boil the elbow macaroni in salted water according to package instructions. Drain and set aside.
- Make the Cheese Sauce:
- In a large saucepan, melt butter over medium heat. Stir in the flour and cook for 2-3 minutes to form a roux.
- Gradually whisk in the milk and cream, stirring constantly until the mixture thickens.
- Add the shredded cheeses, garlic powder, onion powder, paprika, salt, and pepper. Stir until the cheese is completely melted and the sauce is smooth.
- Combine and Bake:
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Pour the mac and cheese into a baking dish. Top with breadcrumbs if desired.
- Bake at 350°F (175°C) for 20-25 minutes, or until the top is golden and bubbly.
Part 3: Collard Greens with Cabbage
Ingredients:
- 1 bunch collard greens (washed, stemmed, and chopped)
- 1 small head of cabbage (chopped)
- 4 slices bacon (chopped)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon red pepper flakes (optional)
- 1 tablespoon apple cider vinegar
- 2 cups chicken broth
- Salt and pepper to taste
Instructions:
- Cook the Bacon:
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the drippings in the pot.
- Sauté the Vegetables:
- Add the chopped onion to the pot and cook until softened. Add the garlic and red pepper flakes, cooking for an additional minute.
- Stir in the chopped collard greens and cabbage. Cook for about 5 minutes, stirring occasionally.
- Simmer:
- Pour in the chicken broth and apple cider vinegar. Bring to a simmer, then reduce the heat to low.
- Cover and cook for 30-40 minutes, or until the greens and cabbage are tender.
- Finish and Serve:
- Stir in the cooked bacon and adjust the seasoning with salt and pepper.
- Serve the collard greens and cabbage alongside the roast and mac and cheese.
Serving the Meal
To create a balanced plate, start with a generous portion of the slow-cooked roast, accompanied by the tender carrots and potatoes. Add a scoop of creamy mac and cheese, ensuring that each forkful is rich with cheese. Finish the plate with a helping of collard greens and cabbage, bringing a slightly tangy, savory contrast to the richness of the meat and mac.
Tips for a Perfect Southern Feast
- Timing: Start the roast in the morning so it has plenty of time to become tender by dinner. The mac and cheese and greens can be prepared during the last hour of cooking.
- Layering Flavors: Use the bacon drippings for the greens to infuse a deep, smoky flavor. The combination of bacon, garlic, and vinegar adds complexity to the collards and cabbage.
- Make Ahead: The mac and cheese can be assembled a day in advance. Simply cover it with foil and refrigerate until ready to bake.
- Leftovers: If you have leftovers, they can be easily reheated for a satisfying meal the next day. The roast can also be used in sandwiches or shredded for tacos.
This Southern-style feast is a testament to the comfort and flavor that traditional cooking can bring. The combination of tender roast, rich mac and cheese, and flavorful collard greens with cabbage creates a meal that’s perfect for family gatherings, special occasions, or simply a comforting dinner at home. Enjoy this soulful, hearty meal!