You may be wondering what the heck Welsh rarebit (a British beer-and-cheese spread served on toast) and mac ’n’ cheese (no explanation needed) have to do with each other. Allow me to explain (in my new cookbook More Is More!): we’re transforming that beer-and-cheese spread into a creamy béchamel sauce, tossing it with pasta, topping it with bread crumbs, and baking it until golden brown and bubbling, for the best of both worlds. Worcestershire sauce, dark stout, and Dijon mustard make up the backbone of this British pub-inspired mac ’n’ cheese, and two whole bunches of greens baked right into it cover your vegetable quota for dinner.
Ingredients:
PRODUCE
10 garlic cloves
14 ounces leafy greens, such as kale, spinach, collards, and/or mustard greens (about 2 bunches)
DAIRY
6 tablespoons (3⁄4 stick) unsalted butter, plus more for the pan
1 1/2 pounds mixed cheeses, such as extra-sharp cheddar, Gruyère, Emmenthaler, and/or fontina
1 1/2 cups heavy cream  2 cups whole milk
2 ounces grated Parmigiano Reggiano (about 1⁄2 cup)
PANTRY
Kosher salt and freshly ground black pepper
12 ounces curly pasta, such as cavatappi or rotini
1 (12-ounce) bottle of dark beer or stout, such as Guinness
1⁄3 cup all-purpose flour
3 tablespoons Dijon mustard
3 tablespoons Worcestershire sauce
1 cup panko bread crumbs
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Video Series:
Producer / Director: Evan Robinson
Editor / Graphics: Daniel Weingarten
Motion GFX Designer: Mack Johnson
Colorist: Max Karpylev (Mopinset Color)
Producaaa: Ben Persky
Thumbnail: Daniel Weingarten
Cookbook:
Photographers: Peden + Munk
Food Stylist: Christopher St. Onge
Prop Stylist: Eli Jaime