Soak and simmer the black-eyed peas

• Rinse the black-eyed peas and soak them in cold water.
• Drain, then simmer them in the chicken broth with the smoked turkey, onion and garlic until tender.

Cook the collard greens

• Render the bacon in a stockpot, then add the chopped collard greens and stir.
• Pour in the broth from the peas along with the apple cider vinegar, hot sauce, sugar, salt and black pepper.
• Cover and simmer until the greens are silky and tender.

Boil the macaroni

• Boil the elbow macaroni in salted water until just al dente.
• Drain and set aside.

Make the cheese sauce

• Melt the butter in a saucepan and whisk in the flour to make a roux.
• Whisk in the whole milk and evaporated milk and cook until slightly thickened.
• Off the heat, stir in the sharp cheddar, mozzarella, cream cheese, mustard, paprika, garlic powder, onion powder, salt and black pepper until smooth.

Assemble the mac and cheese

• Fold the macaroni and beaten eggs into the cheese sauce.
• Pour into a buttered baking dish and top with the remaining cheddar.

Bake

• Bake until bubbling and golden on top.
• Let rest briefly before serving with the peas and greens.