1. Prepare one pound Macaroni or other Pasta of your choice. Toss with Olive Oil to coat and prevent sticking.

2. Wash, chop and saute 1/2 pound Kale and Collards with 2T Olive Oil (add finely chopped Onions and/or Garlic if you like). Add water or brother and simmer for 30 minutes or until tender. Pulse cooked Greens in a food processor until just chopped finely, no need to puree unless you are trying to be sneaky for picky eaters. Set aside.

3. In an saucepan make a roux: melt 2T Butter, add  2T Flour, salt and pepper, cook for 1-2 minutes. Whisk in 2 cups milk and stir while cooking over medium heat to combine and thicken cream sauce.

4. Mix together 2T Corn Starch and 1/2 cup milk. Stir this into the cream sauce. The corn starch helps the cheese sauce from getting goopy and gives a smoother texture.

5. Stir in 1/2 pound grated Fontina cheese and half of the package of Garlic Herb Yogurt Cream Cheese. 

6. Combine the Cheese Sauce, Pasta and Greens. Pour into a baking dish and bake at 325 degrees for 15-20 minutes or until bubbly.