Irish Colcannon Mac & Cheese

Ingredients

• 1 lb. elbow macaroni pasta, cooked al dente
• 2 cups refrigerated shredded hash brown potatoes
• 8 slices thick-cut bacon, diced
• 4 cloves garlic, minced
• 1 large yellow onion, thinly sliced
• 4 cups thinly shredded cabbage, about 1/2 a head of cabbage
• 2 leeks, cleaned and white parts sliced
• 1 tsp. black pepper, divided
• 1 1/2 tsp. salt, divided
• 3 Tbsp. butter
• 3 cups 2% milk
• 3 Tbsp. flour
• 1/2 tsp. paprika
• 1 cup (4 oz.) shredded Monterey Jack cheese
• 1 cup (4 oz.) shredded sharp white cheddar cheese
• 1 cup (4 oz.) shredded Havarti cheese
• 1/2 cup Panko bread crumbs
• sliced green onions for serving