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Preheat oven to 400 degrees F.
Boil a large pot of salted water. Add pasta and cook to al dente. Strain and place cooked pasta in a buttered 9 x 13-inch baking dish. Set aside.
Meanwhile, set a large saucepan over medium heat, add milk, shallots, pepper, ½ teaspoon sea salt, and nutmeg. Mixture should be hot and steamy, but not bubbling at all – adjust heat as needed. Once mixture is hot, add the greens a few handfuls at a time and blanch until nicely wilted, 2 - 3 minutes. Remove with tongs, allowing milk to drip off greens first. Set green aside in a bowl. When all the greens have been cooked, set in strainer used for pasta, and strain milk to collect all the shallots and greens. Press all remaining liquid back into the milk mixture.
Pour warm milk into a bowl or measuring cup.
When greens are cool enough to handle, chop. Set aside.
Fold cheese mixture and chopped greens in with the cooked pasta, making sure greens are evenly distributed. Top with remaining Parmesan, and several twists black pepper.
Bake mac and cheese 25 - 30 minutes, or until cheese is bubbling and edges on the top are golden brown. Cool briefly, then serve.
To reheat, cook mac covered with foil for 30 minutes at 350 degrees F. Uncover and cook 15 minutes longer.