Mac and Cheese and Greens From Marcus Off Duty

Ingredients

• For the Collard Greens:
• 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
• For the Mac and Cheese:
• 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 Gruyère cheese, grated
• 4 ounces Parmesan cheese, freshly grated
• 1/2 cup crème fraîche
• 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
• For the Topping:
• 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 Gruyère cheese
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

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