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Add some greens to your mac and cheese!

We're fans of ace chef and Food Republic co-founder Marcus Samuelsson's new book, Marcus Off Duty. Filled with favorites from his Harlem and West Village restaurants, family favorites and contributions from his list of awesome friends, this cookbook has a little bit of everything. Don't miss the mac and cheese and greens at Red Rooster Harlem.

Mats Carestam is my oldest friend, and his mother was especially modern — she made American dishes that few Swedish mothers did. I lived for the days when I was invited to dinner at Mats’s house and his mother would plop a giant plate of creamy mac and cheese in front of me. I still love pasta covered with cheese. In this version, I’ve added collard greens — that soul-food influence again — but I cook the greens in coconut milk and flavor them with soy and mustard to add more layers of flavor to what’s become a familiar casserole. No matter how many times my friends have had this, they smile like kids when I serve it.

Reprinted with permission from Marcus Off Duty