Mac and cheese, with greens

Pretty healthy, for the kiddos. Credit: http://www.angelvalleyfarms.com
This farm has a market that sells organic veggies in NW Austin every Wednesday, and they seem to have amazing vegetarian recipes at their site.

Ingredients:
Not quite 3 cups 100% whole wheat elbow macaroni

Up to 1/2-lb. sharp cheddar cheese (although I don't use that much), grated

4 tablespoons butter

1/4 cup white flour

2 cups milk

1 bunch greens, chopped

salt & pepper, to taste

Method:
Sauté the greens in a little olive oil until wilted, add a splash of lemon juice, and set aside. Cook macaroni until al dente, and drain. Meanwhile, melt butter in a medium sauce pan over medium-low heat, blend in the flour, stir in the milk, turn up the heat a bit and bring to a boil while stirring constantly until it starts to thicken, then add the cheese until melted. Stir into the cooked macaroni and add salt & pepper. In a buttered casserole dish, pour in half the macaroni & cheese, spread the cooked greens on top, then pour in the rest of the macaroni on top of that. Sprinkle with some parmesan and bake in a 350-degree oven for 20 minutes or so, until golden.