Ingredients
8 ounces whole-wheat elbow noodles (about 2 cups)
4 cups chopped collard greens
1 ¾ cups low-fat milk, divided
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground pepper
1 cup shredded extra-sharp Cheddar cheese
2 ounces reduced-fat cream cheese
2 teaspoons white-wine vinegar
¼ cup panko breadcrumbs, preferably whole-wheat
1 tablespoon extra-virgin olive oil
½ teaspoon paprika
Directions
Bring a large pot of water to a boil. Add pasta and collards and cook according to the pasta package directions. Drain.
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. Add the flour mixture to the simmering milk; reduce heat to medium-low and cook, whisking constantly, until thickened, 1 to 2 minutes. 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.