Two layers of decadently rich and creamy macaroni and cheese layered with spicy greens and the icing on the cake? Even more lush and flavorful cheese sauce. A wow presentation that tastes as good as looks, and bonus crispy bits.

The peril, if you could call it that, of sharing my meals with the world (if it’s willing to listen) is that sometimes things don’t turn out as planned or it tastes delicious but is impossible to make look pretty. Last night’s macaroni and cheese was neither of those things. If t-shirt weather wasn’t just around the corner I would make this every week and be happy. I would have guests just to make more. I would try different greens for the filling. I would make it with chicken or green chili or chicken and green chili. Emitting a satisfied breath every time I popped the spring form pan to reveal lightly browned and crisped edges.

American cheese? Yes. Use other cheeses for flavor but if you want a sauce that stays creamy nothing works better than a bit of the processed cheese food. Pinkie swear.

Since spring is here- easier to imagine on the west coast where the lilacs are about to bloom and the grass is thick and green than in the east where it seems the snow will never melt- my thoughts have turned to cocktails and strawberries, asparagus and peas. But until the farmers market falls in line with my thoughts I give you more comfort and more cheese.

Amazing Macaroni and Cheese Layer Cake with spicy greens

Ingredients

3 T butter (either salted or unsalted will work)

1 onion chopped

1/4 cup flour

1 T grainy Dijon or brown mustard

2 ¼ cups whole milk

salt and pepper to taste

5 slices American cheese (about 4 ounces) chopped

9 ounces (a little more than 2 cups tightly packed) shredded cheddar cheese (medium will be a bit creamier, sharp more flavorful) plus about another 3/4 cup reserved to sprinkle on the middle layer

16 ounces large macaroni

12 ounces (about one bundle) leafy greens like collards or spinach

Southern style hot sauce (like Crystal, Frank’s, or Tabasco), optional- to taste

Butter and cornmeal for dusting the pan

Directions

Pre-heat oven to 350F Heat the water for the pasta In a large skillet sauté the butter and onion over medium low/medium heat until the onions just begin to brown, about ten minutes. While the onions are browning blanch the greens in the pasta water, set aside, and chop finely once cool enough to touch Add the flour and cook for another few minutes until flour is completely integrated, add mustard and combine. Lower heat to medium-low. Pour in the milk about a cup at a time, whisking to integrate. Heat to a simmer, whisking frequently, until sauce just begins to thicken. Add the American cheese and stir until melted. Turn to the lowest possible heat or even off if in a cast iron pan. Cook the pasta al dente. Butter a 12-inch spring form pan and lightly dust the inside with medium grind cornmeal. Toss the pasta with 3 cups of the cheese sauce, reserving the rest. Put half the pasta in the pan, sprinkle with 1/3 of the cheese, add the greens topping with another ¼ cup of shredded cheese and several shakes of hot sauce. Add the remaining pasta and shredded cheese. Bake at 350 for 25-35 minutes until top is lightly browned and cheese is melted. (I had to slow dinner down at the last minute so I baked at 350 for 30 minutes and then let the pasta sit in the still hot oven for another 15 minutes before removing the spring form and adding the cheese. When ready to serve heat the reserved cheese sauce, either on the stovetop or in the microwave, remove the spring form and pour the cheese sauce over the top. Serve immediately. The pasta will hold its heat for 15-30 minutes after the spring form is removed.