Homemade Mac and Cheese with Kale
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
25 mins
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Servings
6 people
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Calories
322 kcal
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Course
Main Course, Lunch
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Cuisine
American
Homemade Mac and Cheese with Kale
Description
Homemade Mac and Cheese with Kale features cooked elbow macaroni tossed with a velvety cheese sauce made from sharp cheddar, milk, half and half, butter, and flour. Kale is sautéed with garlic and onion, then braised in chicken or vegetable stock to tenderize and infuse it with flavor before being mixed into the dish. The sauce preparation includes making a roux and gradually whisking in milk and half and half to create a smooth, creamy consistency without scorching. The kale adds a subtle earthiness and texture contrast to the cheesy pasta. This preparation offers a comforting take on mac and cheese with a vegetable twist.
It works well as a hearty side dish or a satisfying main course. The recipe can be made in advance by cooking the pasta al dente and finishing with extra cheese and a brief bake before serving. This method helps maintain texture and flavor when reheated. The use of chicken or vegetable stock in the kale braise brings out savory notes while softening the greens.
Substitutions for milk or cream can adjust the richness of the sauce, and using whole or 2% milk is recommended for the best texture. Store leftovers in the refrigerator for up to three days and reheat gently in a microwave, oven, or stovetop. It can also be frozen for up to three months if wrapped well.
Ingredients
- 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 butter salted
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup half and half or use all milk
- 1 teaspoon black pepper fresh ground
- 1 1/2 teaspoon ground mustard
- 2 1/2 -3 cups cheddar cheese grated, sharp
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!
Notes
- Use white or yellow onion interchangeably based on availability or preference.
- For a richer cheese sauce, substitute part of the milk with half and half or cream, adjusting quantities for desired creaminess.
- Prepare ahead by cooking the pasta al dente. Before baking a finished dish, add additional cheese on top and bake at 350°F for 20-25 minutes for a fresh finish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat by microwave, oven, or pan frying.
- You may freeze the dish for up to 3 months; thaw completely before reheating.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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