Macaroni and Cheese with Kale

 

Kale is a cruciferous vegetable in the same family as cabbage, cauliflower, broccoli, and collard greens. Kale is a great choice for food in the cold months when other cruciferous vegetables aren't available. You can saute, steam, and boil kale; you can even eat it raw.

Shopping List

• Baby kale

• Kosher salt

• Extra-virgin olive oil

• Black pepper

• Macaroni or other small shaped noodles

• Unsalted butter

• All-purpose flour

• Buttermilk

• Whole milk

• Shredded mild and sharp cheddar cheese

• Eggs

• Heavy cream

Kitchen Equipment

• Colander

• Ovenproof skillet

• Whisk

Buttermilk Macaroni and Cheese with Baby Kale

Ingredients:

• 8 ounces of any small shaped pasta

• ¼ cup plus 2 teaspoons kosher salt

• 1 tablespoon of extra-virgin olive oil

• 5 ounces of baby kale

• 1 teaspoon of black pepper

• 3 tablespoons of unsalted butter

• 3 tablespoons of all-purpose flour

• 1 cup of whole milk

• 1 cup of heavy cream

• 1 cup of buttermilk 

• 8 ounces of mild cheddar cheese (shredded)

• 8 ounces of sharp cheddar cheese (shredded) 

• 2 beaten large eggs

Instructions:

1. Cook pasta according to package directions, adding ¼ salt to boiling water. Drain pasta; set aside.

2. Preheat the oven to 350°F. Heat oil in a large (12-inch) ovenproof skillet over medium. Add kale by handfuls, stirring to wilt in between additions. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place kale on a paper towel–lined plate to drain. Wipe the skillet clean.

3. Melt butter in a skillet over medium. Add flour, and cook, whisking constantly, until mixture is very lightly browned, 1 to 2 minutes. Gradually add milk and cream, whisking to combine. Add buttermilk, whisking constantly, until completely incorporated. Cook over medium, whisking constantly, until mixture is smooth, thickened, and gently bubbling, 3 to 5 minutes. 

4. Remove from heat, and gradually whisk in mild cheddar and 1 cup sharp cheddar until melted and smooth. Whisk in eggs; fold in cooked pasta and drained kale. Season with remaining 1 1/2 teaspoons salt and remaining 3/4 teaspoon pepper. Sprinkle evenly with remaining sharp cheddar.

5. Bake in a preheated oven until lightly brown and bubbling around the edges, 20 to 25 minutes. If desired, broil 1 to 2 minutes to brown the top. Let cool for 10 minutes before serving.

     “Buttermilk Macaroni and Cheese with Baby Kale Recipe.” Food & Wine, https://www.foodandwine.com/recipes/buttermilk-macaroni-and-cheese-baby-kale