Chef Marcus’ Mac and Greens
The recipe Chef Marcus’ Mac and Greens can be made in about 45 minutes. For $2.83 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 646 calories, 28g of protein, and 28g of fat. This recipe serves 8. This recipe is liked by 97 foodies and cooks. A few people really liked this main course. It is brought to you by doctoroz.com. A mixture of gruyere, crème fraîche, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is solid. If you like this recipe, you might also like recipes such as Regal Discovery Tour with Top Chef Master Marcus Samuelsson (plus Chef Samuelsson's for Shrimp and Red Grits), Chef Race: Meet Chef Robin, She Ain’t No Southern Bell, and Chef Race: Meet Stan, Drummer Boy Turned Chef.
Servings: 8
Ingredients:
1/2 cup toasted bread crumbs
1 stick butter
2 cups cooked collard greens
1/4 lb light creme fraiche
1/4 cup basil leaves, washed and dried
1/2 cup parsley, washed and dried
2 1/2 tbsp all-purpose flour
2 garlic cloves, minced
1 tsp ground nutmeg
1/4 lb gruyere, shredded
1/2 lb low-fat cheddar cheese, shredded
1 tsp yellow mustard powder
1 package whole wheat orecchiette
1/2 cup panko
1/4 cup freshly grated Parmesan
1/4 lb Parmesan, freshly grated
5 cups rice milk
1/2 tsp salt
1/2 cup thinly sliced shallots
1/2 tsp freshly ground white pepper
Equipment:
broiler
oven
pot
whisk
food processor
baking pan
Cooking instruction summary:
Preheat oven to broiler setting at 375F.Cook the orecchiette per the packages instructions. Drain and set aside.Melt the butter in a stock pot, and saut shallots until caramelized then stir in flour. Add garlic and rice milk. Continue to stir until flour is dissolved and there are no lumps. Bring to a boil.Reduce heat to low then add all cheeses, including crme fraiche. Whisk until cheeses are melted and incorporated into the sauce.Mix in nutmeg, mustard powder, salt and pepper.Toss pasta together with sauce and greens and transfer to a baking pan.In a food processor, blend panko, bread crumbs, parsley, basil, Parmesan, salt and pepper until fine.Sprinkle breadcrumb topping over the pasta and place in oven. Broil for 5 to 8 minutes, until golden brown.
Step by step:
1. Preheat oven to broiler setting at 375F.Cook the orecchiette per the packages instructions.
2. Drain and set aside.Melt the butter in a stock pot, and saut shallots until caramelized then stir in flour.
3. Add garlic and rice milk. Continue to stir until flour is dissolved and there are no lumps. Bring to a boil.Reduce heat to low then add all cheeses, including crme fraiche.
4. Whisk until cheeses are melted and incorporated into the sauce.
5. Mix in nutmeg, mustard powder, salt and pepper.Toss pasta together with sauce and greens and transfer to a baking pan.In a food processor, blend panko, bread crumbs, parsley, basil, Parmesan, salt and pepper until fine.Sprinkle breadcrumb topping over the pasta and place in oven. Broil for 5 to 8 minutes, until golden brown.
Nutrition Information:
covered percent of daily need
