2 cups dried elbow macaroni
Kosher salt
1 pound collard, mustard or turnip greens
7 Tbsp. unsalted butter, divided, additional for the baking dish
3/4 tsp. finely chopped garlic
2 Tbsp. all-purpose flour
2 cups heavy cream
2 tsp. finely chopped fresh parsley
2 tsp. finely chopped thyme
1 tsp. finely chopped fresh sage
1/2 tsp. finely chopped fresh rosemary
1/8 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 pound grated New York sharp cheddar cheese
1/3 cup panko (Japanese breadcrumbs)
Heat oven to 350 degrees. Butter a 2 1/2-quart, deep casserole dish and set aside. Fill a large pot with water. Bring to a boil, add 1 teaspoon salt and the macaroni, reduce heat to a low boil and cook al dente (until if offers a slight resistance when bitten into), about 9 minutes. Empty the macaroni into a colander to drain.
Rinse and remove tough stems from the greens. Pat dry and cut into strips. Heat the Dutch oven over medium-high heat. Add 2 tablespoons butter and garlic and heat until butter is melted and garlic is fragrant, about 1 minute. Add greens and cook and gently stir until wilted, about 4 minutes. Add cooked greens to the macaroni in the colander and drain. In the same Dutch oven, heat 4