Homemade Mac and Cheese with Kale

Name: Homemade Mac and Cheese with Kale
Prep time: 5 min
Cook time: 25 min
Total time: 25 min
Yield: 6 people
Ingredients: 1 bunch kale; 1 cup white onion; 4 cloves garlic; 1 1/3 cups chicken stock; 3 tablespoons olive oil; 1 1/2 teaspoons salt, divided; 1/2 lb elbow macaroni; 2 tablespoons salted butter; 3 tablespoons all purpose flour; 1 1/2 cups milk; 1/2 cup half and half; 1 teaspoon fresh ground pepper; 1 1/2 teaspoon ground mustard; 2 1/2 -3 cups sharp cheddar cheese

User Reviews

5.0

27 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
6 people
Calories
322 kcal
Course
Main Course, Lunch
Cuisine
American

Homemade Mac and Cheese with Kale

Jack Kelley

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A skillet macaroni and cheese made heartier and healthier with homemade kale!

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Ingredients

Servings

1 bunch kale trimmed from stems, approx 4 cups packed
1 cup white onion diced
4 cloves garlic minced
1 1/3 cups chicken stock or vegetable to make vegetarian
3 tablespoons olive oil
1 1/2 teaspoons salt, divided
1/2 lb elbow macaroni
2 tablespoons salted butter
3 tablespoons all purpose flour
1 1/2 cups milk
1/2 cup half and half or use all milk
1 teaspoon fresh ground pepper
1 1/2 teaspoon ground mustard
2 1/2 -3 cups sharp cheddar cheese grated

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Instructions

Clean your kale by rinsing it in cold water and then removing the leaves from the stems. Chop into small pieces.
Heat olive oil on medium in a cast iron skillet or another large skillet (with a lid). Add onion and garlic and cook for approximately 90 seconds.
Add kale and coat with oil and mix with garlic and onion. Let saute for another minute, add 1 teaspoon of salt, mix, and then add the stock. Cover and let braise in stock for about 10 minutes, or until most of the stock has cooked off.
Meanwhile, bring 3 quarts of water to a boil. Add noodles and boil until al dente. Drain and rinse in cold water to prevent sticking.
When your kale is done, remove from skillet and set aside.
WIth skillet on medium, add butter and as it melts, add the flour and whisk to create a roux.
Slowly add the milk, 1 cup at a time, and whisk it to incorporate it all before adding more milk and half and half.
Let the sauce cook, whisking constantly to prevent from burning, until it begins to thicken. Add cheese, 1 cup at a time, and whisk to combine. Reduce to medium-low.
Let the sauce thicken and then start adding the cheese, a handful at a time, whisking until it is all fully melted before adding more cheese. Repeat for 2 cups of cheese.
Once cheese sauce is thickened, add 1/2 teaspoon salt, pepper, and mustard and mix. Add kale and mix well. This will ensure that the kale is more evenly distributed in the dish.
Once the kale is well mixed in, then add the cooked pasta and mix well.
This is where you can stop and set aside if preparing in advance. Or you can serve it now, as is. Otherwise, pre-heat oven to broil and set rack to top third.
Add last 1/2 to 1 cup of cheese to the top of skillet and add to oven to melt and crisp up cheese for 3-5 minutes.
Serve and enjoy!

Equipments used:

Notes

Substitutions:
Substitutions
Onion - Use white or yellow.
Milk / Cream - Use at least 2% or whole and then either use all milk or some half and half or use more half and half and less milk. Just remember the greater the cream, the creamier the cheese sauce.
Prepare in Advance
If you're going to make this in advance, cook pasta al dente and stop before the last cheese melt/broil. Add to an oven safe dish. Cover and refrigerate. To serve, pre-heat oven to 350 degrees, add the last 1/2 - 1 cup of cheese to top of mac and cheese and then bake for 20-25 minutes.
Store:
In the fridge for up to 3 days. Reheat using a microwave, oven, or pan frying.
Freezer for up to 3 months.

Nutrition Information

Show Details

Calories 322kcal (16%) Carbohydrates 42g (14%) Protein 8g (16%) Fat 14g (22%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 15mg (5%) Sodium 679mg (28%) Potassium 405mg (12%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 2361IU (47%) Vitamin C 29mg (32%) Calcium 79mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 322 kcal

% Daily Value*

Calories	322kcal	16%
Carbohydrates	42g	14%
Protein	8g	16%
Fat	14g	22%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	15mg	5%
Sodium	679mg	28%
Potassium	405mg	9%
Fiber	2g	8%
Sugar	6g	12%
Vitamin A	2361IU	47%
Vitamin C	29mg	32%
Calcium	79mg	8%
Iron	1mg	6%