Bring a large pot of salted water to a boil. Cook the pasta and collards until the pasta is al dente, according to package directions. Drain and reserve.
Combine the beer, half-and-half and barbecue sauce in a large saucepan over medium-low heat and cook, whisking, until it simmers.
Stir in the Cheddar and Havarti and cook over low heat, stirring, until all the cheese is melted. Add the pasta and collards and toss to combine. Season with salt and pepper. Serve immediately!
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