Apps & Sides

Collard Green Mac & Cheese Pie

Chef John

Prep Time: 20 min

Cook Time: 45 min

Difficulty: Beginner

This smoky and savory Collard Green Mac 'n Cheese Pie combines creamy, cheesy pasta with slow-cooked collard greens, all wrapped in a golden, flaky crust cooked to perfection on the recteq.

Instructions

Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 425°F. Place the recteq Dutch Oven and cast iron Skillet on recteq and allow both to heat up with grill.
Step 2: In the cast iron skillet add bacon grease, and collard greens. Cook down collard greens until wilted.
Step 3: Add onions and garlic and cook until onions become translucent. Add water, vinegar, sugar, red pepper, and ham hocks. Bring to a simmer and cook until almost all liquid has evaporated. Remove from recteq and allow to rest.
Step 4: In recteq Dutch oven add butter and flour and whisk together until well incorporated. Add heavy cream and milk and bring to a simmer.
Step 5: Add cheeses and mix well. Once all cheese is melted add noddles, Chef Greg's 4 Letter Rub, and Rossarooski's Honey Rib Rub. Mix well making sure all noddles are coated with cheese sauce.
Step 6: Spray pie pan with non-stick spray and place one piece of pie dough in pie pan. Place in recteq for 8-10 minutes. Remove from recteq.
Step 7: Add collard greens to mac & cheese and mix well. Add pie filling to toasted pie dough. Top with other crust and crimp edges to seal. Brush with egg wash and place back in recteq for 35-45 minutes.
Step 8: Remove when pie crust is golden brown, allow to rest for 10 minutes before serving.

Ingredients

Serving Sizes

2 tablespoon(s) Bacon Grease
6 cup(s) Collard Greens, chopped
1 cup(s) Onions, chopped
2 tablespoon(s) Garlic Paste
¹/₂ cup(s) Water
4 tablespoon(s) Apple Cider Vinegar
2 teaspoon(s) Sugar
1 Smoked Ham Hock
¹/₂ teaspoon(s) Crushed Red Pepper
4 tablespoon(s) Butter
4 tablespoon(s) All Purpose Flour
³/₄ cup(s) Heavy Cream
³/₄ cup(s) Whole Milk
1 ¹/₂ cup(s) Sharp Cheddar Cheese
¹/₂ cup(s) Mozzarella
3 cup(s) Macaroni Noodles, cooked
2 tablespoon(s) Chef Greg's 4 Letter Rub
1 tablespoon(s) Rossarooski's Honey Rib Rub
2 Pie Dough
¹/₄ cup(s) Egg Wash

Tools Needed

Dutch Oven
Cast Iron Skillet
Chef Knife
Cutting Board
Whisk
Large Wooden Spoon
Pie Pan
non-stick spray

Step 1: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 425°F. Place the recteq Dutch Oven and cast iron Skillet on recteq and allow both to heat up with grill.
Step 2: In the cast iron skillet add bacon grease, and collard greens. Cook down collard greens until wilted.
Step 3: Add onions and garlic and cook until onions become translucent. Add water, vinegar, sugar, red pepper, and ham hocks. Bring to a simmer and cook until almost all liquid has evaporated. Remove from recteq and allow to rest.
Step 4: In recteq Dutch oven add butter and flour and whisk together until well incorporated. Add heavy cream and milk and bring to a simmer.
Step 5: Add cheeses and mix well. Once all cheese is melted add noddles, Chef Greg's 4 Letter Rub, and Rossarooski's Honey Rib Rub. Mix well making sure all noddles are coated with cheese sauce.
Step 6: Spray pie pan with non-stick spray and place one piece of pie dough in pie pan. Place in recteq for 8-10 minutes. Remove from recteq.
Step 7: Add collard greens to mac & cheese and mix well. Add pie filling to toasted pie dough. Top with other crust and crimp edges to seal. Brush with egg wash and place back in recteq for 35-45 minutes.
Step 8: Remove when pie crust is golden brown, allow to rest for 10 minutes before serving.

Chef Pairings

Serve warm in generous slices with a drizzle of hot sauce and a side of pickled vegetables for the ultimate Southern comfort meal.

Collard Green Mac & Cheese Pie | recteq