Collard Greens Mac & Cheese - cooking recipe

Ingredients

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 1/2 cups whole milk
4 ounces cream cheese, softened
2 1/4 cups grated parmesan cheese, divided use
1 1/2 teaspoons Tabasco sauce
1 1/4 teaspoons salt
3/4 teaspoon white pepper
3/4 teaspoon smoked paprika
1 lb elbow macaroni
6 ounces country ham, diced
2 bunches collard greens, stemmed and chopped
1 garlic clove, minced
4 ounces white cheddar cheese, grated
4 ounces monterey jack cheese, grated
4 ounces smoked gouda cheese, grated
1/2 cup panko breadcrumbs (Japanese breadcrumbs)
2 tablespoons unsalted butter, melted

Preparation

In a large sauce pan, melt 4 tablespoons butter over low heat. Add flour and whisk until well combined. Cook for 3 minutes, stirring constantly. Increase heat to medium and gradually whisk in milk. Continue stirring over medium heat until sauce begins to thicken. Remove from heat and add softened cream cheese, 1 cup of Parmesan, Tabasco, salt, white pepper, and smoked paprika; stir until combined.
Preheat oven to 375\u00b0F and spray a 9\"x 13\" casserole with cooking spray.
Cook pasta until al dente, drain and return to pot. In a large skillet, saute diced ham to render fat; about 4 to 5 minutes. Add ham to pot with the pasta reserving the fat. Return skillet to heat and add collards and garlic; cook until wilted. Transfer greens to pot with pasta. Pour in the sauce and stir to combine.
In a medium bowl, toss together the grated cheddar, jack, and Gouda cheese along with 1 cup grated Parmesan.
Spoon one-third of the pasta mixture into the bottom of baking dish top with one-third of the cheese. Repeat layering two more times.
Combine panko, remaining 1/4 cup of Parmesan, and 2 tablespoons melted butter. Sprinkle over the macaroni. Bake in preheated oven for 35 to 45 minutes or until bubbling. Serve hot.