This recipe is from Marcus Off Duty by Marcus Samuelsson. It's a bit more complicated than our usual recipes, but we think a preparation you won't regret!
For the Greens:
½ 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 kale, spinach, or chard leaves
For the Mac and Cheese
8 tablespoons unsalted butter
½ cup thinly sliced shallots
2 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups heavy cream
1 cup whole milk
8 oz cheddar cheese, grated
4 oz Gruyere cheese, grated
4 oz Parmesan cheese, grated
½ cup crème fraiche
1 teaspoon freshly grated nutmeg
1 tesapoon mustard powder
Kosher salt and freshly ground white pepper
1 pound orecchiette or other small, sturdy pasta, cooked until just tender
For the Topping
1/3 cup toasted bread crumbs
¼ cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons freshly grated Parmesan cheese
1 tablespoon grated Gruyere cheese
¼ teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1. Make the greens. Bring 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 mins, then discard. Add the 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, 20 mins.
3. Make the Mac and Cheese. Preheat the broiler. Oil a 9x13" 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, 8-10 mins. 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 creme fraiche. Whisk until the cheeses are melted and fully incorporated into the sauce. Mix in the nutmeg, mustard, and salt and pepper to taste.
5. Add the cooked pasta and greens to the sauce and toss to combine. Transfer to the baking dish.
6. Make the topping. 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, 5-8 mins. Serve immediately.