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Macaroni and Cheese with Greens

Not quite 3 cups 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

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.