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Wisteria's Braised Greens Mac and Cheese

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