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Homemade Mac and Cheese with Kale
5 from 27 votes

Homemade Mac and Cheese with Kale

This mac and cheese combines tender elbow macaroni with a creamy cheese sauce enriched by sautéed kale, garlic, and onion. The kale is braised in chicken or vegetable stock, enhancing its flavor and integrating it smoothly into the dish. The sauce is a classic roux-based cheese sauce made with cheddar and finished with milk and half-and-half, yielding a balanced creamy texture and sharp cheddar taste. It's a wholesome take on traditional mac and cheese that incorporates vegetables for added depth and nutrition.

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

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

    Cup of Yum
  1. Clean your kale by rinsing it in cold water and then removing the leaves from the stems. Chop into small pieces.
  2. 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.
  3. 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.
  4. 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.
  5. When your kale is done, remove from skillet and set aside.
  6. WIth skillet on medium, add butter and as it melts, add the flour and whisk to create a roux.
  7. Slowly add the milk, 1 cup at a time, and whisk it to incorporate it all before adding more milk and half and half.
  8. 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.
  9. 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.
  10. 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.
  11. Once the kale is well mixed in, then add the cooked pasta and mix well.
  12. 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.
  13. 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.
  14. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 322

% 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.