Southern Baked Mac and Cheese

1. Fill a medium pot with water. Bring to a boil and add enough salt so that the water tastes like a seasoned broth.
2. Cook 1 pound of elbow macaroni according to the box instructions for al dente. Do not overcook. No one wants mushy macaroni noodles. Drain and set aside.
   
3. In a medium saucepan, melt 4 tablespoons of unsalted butter and mix in 2 tablespoons of flour.
4. Add a cup of evaporated milk and 1.5 cup half and half.
5. Turn heat on low and add in 4 ounces of softened cream cheese, 8 ounces of shredded gouda and 8 ounces of shredded havarti cheese.
6. Add a teaspoon of salt and ½ teaspoon each of garlic powder, onion powder, smoked paprika, black pepper, dry mustard and Worcestershire sauce to the cheese mixture. The later two ingredients add a nice burst of umami and depth of flavor to the heavy cheese.
   
7. Mix the cheese sauce into the macaroni noodles.
   
   
8. Layer ½ of the cheese pasta mixture into a cast iron skillet. Top with 2 ounces of shredded colby jack, 2 ounces of shredded monterey jack, and 4 ounces of sharp cheddar cheese.
9. Add the rest of the cheese pasta mixture on top. Top with 2 ounces of shredded colby jack, 2 ounces of shredded monterey jack, and 4 ounces of sharp cheddar cheese.
10. Sprinkle the mac and cheese with 1/4 tsp freshly ground black pepper and 1/2 teaspoon smoked paprika.
    
    
11. Bake in a 350 degree oven for 30-35 minutes (until the crust is golden brown and a little crispy).
12. Remove the baked mac and cheese from the oven. Let sit for 5 to 10 minutes before serving. 

Braised Collard Greens with Smoky Pot Liquor (aka Broth)

1. Heat a large pot on medium high heat. Add a little oil. I used the leftover oil from a deep-fried turkey I made for Thanksgiving for extra flavor.
2. Sear three turkey necks in the oil, about 2-3 minutes per side. Remove and set aside.
   
3. Sautée a large diced yellow onion in the leftover turkey fat along with salt and pepper. Make sure to scrape the bottom of the pot to release the brown bits of flavor.
4. Add four minced garlic cloves, a tablespoon smoked paprika, teaspoon red pepper flakes. Return the turkey necks to the pot.
5. Add five cups of chicken stock, two bay leaves, and a teaspoon of dried thyme.
   
6. Bring the mixture to a boil, reduce the fire to low, and cover for the pot for two hours.
7. Remove the turkey necks, let them cool, and cut them into bite-sized pieces. Return them to the pot along with some salt, two dried red chiles, a diced onion, and two cloves of minced garlic.
8. Add 4 cups of washed collard greens cut into thin strips to the pot. Simmer them covered until tender (but not mushy), about one hour.
   
9. Remove the greens from the broth and let the liquid reduce a little so the flavor can be more concentrated.
10. Add the greens back to the pot along with a pat of butter, salt and pepper. Serve with a little hot sauce on top!