No-Boil Mac and Cheese with Ham and Greens

Serves 12 
Prep Time: 10 minutes | Total Time: 45 minutes 

Ingredients 
3 tablespoons unsalted butter, softened, divided  
4 cups heavy cream 
1 pound elbow noodles, or Ready Pasta Elbows 
1 cup cooked collard greens, drained  
1 cup chopped cooked ham 
1 cup shredded sharp cheddar cheese, divided 
1 cup freshly grated parmesan cheese, divided 
½ cup shredded swiss cheese, divided 
 ½ cup shredded gruyere cheese, divided 
 2 teaspoons kosher salt 
1 teaspoon freshly ground black pepper 
1 cup crushed Garlic Butter flavored Ritz crackers, 1 sleeve 
2 cloves garlic, chopped 
¼ cup freshly chopped parsley, divided  

Directions

1. Preheat oven to 400 degrees Fahrenheit. Grease a 13 x 9 baking dish with 1 tablespoon butter. 
2. In a large pot, bring heavy cream to a rolling boil over medium-high heat. When cream begins to bubble up, carefully remove from heat. 
3. In the baking dish, toss together pasta with collard greens, ham, half of all the cheeses,  salt, and pepper. Pour hot cream over the mixture to completely submerge the pasta. Cover with aluminum foil and bake until pasta is almost tender, about 25 minutes. 
4. In the meantime, melt remaining butter in a sauce pot. In a large bowl, combine melted butter with crackers, remaining cheeses, garlic, and half the parsley; season lightly with salt and pepper. 
5. Remove foil and sprinkle crumbs evenly on top. Bake until pasta is completely tender, cheese is bubbling, and top is golden brown, about 10 more minutes. Remove dish from oven and let stand 10 minutes before serving. Serve right away.