Lunchbreak: Chef Marcus Samuelsson makes mac and cheese and greens

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Marcus Samuelsson

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Marcus Off Duty: The Recipes I Cook at Home

Mac & Cheese and Greens

Collard Greens

1/2 cup coconut milk
2 Tbs soy sauce
1 Tbs grainy mustard
6 slices bacon, cooked, drained and crumbled
3 Tbs olive oil
1 Tbs unsalted butter
4 garlic cloves, peeled and halved
4 cups chopped well-washed collard greens

Bring the coconut milk and soy sauce to a boil in a small saucepan.  Remove from the heat and stir in the mustard and crumbled bacon.  Heat the olive oil and butter in a large pot over low heat.  Add the garlic and slowly toast to flavor the fats, about 5 minutes, then discard.  Add the collard greens to the pot and cook, stirring frequently, until the greens start to wilt.  Stir in the coconut milk mixture and cook, partly covered, until the greens are tender and the sauce has thickened, about 20 minutes.

Mac & Cheese

8 Tbs (1 stick) unsalted butter
1/2 cup thinly sliced shallots
2 garlic cloves, minced
2 Tbs all-purpose flour
3 cups heavy cream
1 cup whole milk
8 oz cheddar cheese, grated
4 oz Gruyere cheese, grated
4 oz Parmesan cheese, freshly grated
1/2 cup crème fraiche
1 tsp freshly grated nutmeg
1 tsp mustard powder
Kosher salt and freshly ground white pepper
1 lb orecchiette or other small, sturdy pasta, cooked until just tender

Preheat the broiler.  Oil a 9x13-inch baking dish.  Melt the butter in a large pot over medium-low heat.  Add the shallots and cook until they’re tender and golden brown, 8 to 10 minutes.  Add the minced garlic and flour and cook, stirring, for 1 minute.  Slowly whisk in the heavy cream and milk, making sure there are no lumps.  Bring to a boil.  Reduce the heat to low, then add all the cheeses and the crème fraiche.  Whisk until the cheeses are melted and fully incorporated into the sauce.  Mix in the nutmeg, mustard, and salt and white pepper to taste.  Add the cooked pasta and collard greens to the sauce and toss to combine.  Transfer to the baking dish.


1/3 cup toasted bread crumbs
1/4 cup chopped fresh parsley
2 Tbs chopped fresh basil
2 Tbs freshly grated Parmesan Cheese
1 Tbs grated Gruyere cheese
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper

Put all the ingredients in a food processor and process until the herbs are minced.  Sprinkle the topping over the pasta.  Broil until the topping is golden brown, 5 to 8 minutes.  Serve immediately.


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