If you don’t have collards, kale, Swiss chard and spinach are delicious substitutes.
Add pasta and collards and cook according to the pasta package directions.
Meanwhile, heat 1 1/2 cups milk in a large broiler-safe skillet over medium-high heat until just simmering.
Whisk the remaining 1/4 cup milk, flour, salt and pepper in a small bowl until combined.
Remove from heat and whisk in Cheddar, cream cheese and vinegar until the cheese is melted.
Stir the pasta and collards into the sauce.
Position rack in upper third of oven; preheat broiler to high.
Combine breadcrumbs, oil and paprika in a small bowl.
Sprinkle over the pasta.
Broil until golden brown, 1 to 3 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
