Southwest Cheesy Mac

Preheat the oven to 400°F. Bring a large pot of salted water to a boil for the pasta. Peel and roughly chop the onion and garlic. Destem the collard greens and roughly chop the leaves. Add just half of the chopped onion, just half of the chopped garlic, chopped collards, apple cider vinegar, 1 tsp (2 tsp) salt, and 3 cups (6 cups) water to a medium saucepan. Bring to a boil and cook until the greens are tender, about 15 to 20 minutes.

Place a large skillet skillet over medium heat with the butter. Add the remaining chopped onion, remaining chopped garlic, white miso paste, and a pinch of salt and pepper. Cook until the onion is translucent, about 3 to 5 minutes. Add flour and stir well. Slowly add the almond milk, whisking constantly. Simmer, stirring occasionally, until sauce thickens, about 1 to 2 minutes.

Add the pasta to the boiling water, stir, and cook until al dente, about 8 to 10 minutes. Drain, rinse, and return to the large pot, off the heat.

Add the almond milk sauce to the blender along with the shredded cheddar and a pinch of salt. Blend until cheese sauce is smooth. Drain and mince the pickled jalapeños and roasted red peppers.

Roughly chop the pumpkin seeds and toss them in a small bowl with the nutritional yeast and a pinch of salt.

Add the cheese sauce, minced roasted red peppers and minced jalapeños and to the large pot with the pasta and stir. Transfer the cheesy mac to a baking dish, sprinkle with pepita parmesan and bake until hot, about 5 to 8 minutes. Serve family style with collard greens on the side, removing them from the liquid with a slotted spoon. Bon appétit!