Kale Caesar Mac And Cheese Recipes

CAESAR MAC & CHEESE WITH KALE

Caesar Mac & Cheese with Kale image

A rich & creamy white cheddar macaroni and cheese is infused with Caesar dressing and a healthy amount of perfectly cooked kale.

Provided by Meaghan @ 4 Sons R Us

Time 25m

Number Of Ingredients 10

Ingredients

1 lb elbow macaroni
4 cups half and half
4 cups chopped kale leaves, stems removed
2 cups shredded white cheddar cheese
1 cup shredded mozzarella cheese
2 oz cream cheese, chopped into smaller pieces
salt & pepper, to taste
1 cup Caesar salad dressing
2 tbsp grated Parmesan cheese
croutons, for garnish

Steps:

To a large skillet, add the pasta and half & half. Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking & clumping. Lower the heat, and let the pasta simmer for 4-5 minutes continuing to stir occasionally until the mixture's thickened.
Add the kale, stirring to evenly incorporate, and let the mixture cook another two minutes until the kale's wilted.
Lower the heat to low, and stir in the cheeses. Stir until the cheeses are all melted and equally incorporated. Season the smooth cheese sauce with salt and pepper, to taste.
Stir in the dressing, remove the pasta from heat, and ladle into bowls.
Top each bowl with Parmesan cheese and a couple croutons. Enjoy!

KALE CAESAR SALAD

Kale Caesar Salad image

Traditional Caesar salad that uses kale instead of romaine! Makes 4 side-dish portions, but you can make it a main dish meal by topping it with a grilled protein, such as chicken or salmon! You may have leftover dressing, depending on how much you like. It keeps well in the refrigerator for up to a week.

Provided by Kim's Cooking Now

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 12

Ingredients

½ cup mayonnaise
1 tablespoon freshly squeezed lemon juice
3 cloves garlic, minced
2 oil-packed anchovy fillets
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 bunch kale, ribs removed and leaves torn into pieces
1 cup Caesar salad croutons
2 tablespoons shaved Parmigiano-Reggiano cheese

Steps:

Place mayonnaise, lemon juice, garlic, anchovies, Dijon mustard, Worcestershire sauce, salt, and pepper in the bowl of a food processor. Process until smooth. Transfer to a small bowl and stir in grated Parmigiano-Reggiano cheese. Set aside.
Place kale in a large salad bowl. Using your hands, massage the kale to soften slightly. Add a few dollops of the dressing on top of the kale, and stir until all pieces are lightly coated with the dressing. Sprinkle with croutons and top with shaved Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 336.2 calories, Carbohydrate 21.1 g, Cholesterol 16.5 mg, Fat 25.7 g, Fiber 2.3 g, Protein 8 g, SaturatedFat 4.3 g, Sodium 790.5 mg, Sugar 2 g

MACARONI AND CHEESE WITH KALE

Macaroni and Cheese with Kale image

Give classic mac and cheese a healthy makeover with the addition of sauteed kale.

Provided by Food Network Kitchen

Time 1h5m

Yield 8-12

Number Of Ingredients 12

Ingredients

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 large bunch of kale, stems discarded, leaves roughly chopped (about 8 cups)
4 garlic cloves, finely chopped
2 1/2 cups half-and-half
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
Two 8-ounce packages cream cheese, at room temperature
One 8-ounce block sharp Cheddar, grated
1 cup grated Havarti cheese
1 cup panko bread crumbs

Steps:

Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 3/4 cups of the cooking water and then drain. Set aside.
Heat 3 tablespoons oil in a large saucepan over medium heat. Add the kale and garlic and cook, stirring, until the kale begins to wilt. Add 1/2 cup of water, 3/4 teaspoon salt and 1/4 teaspoon pepper and continue to cook, stirring occasionally, until the kale wilts and is crisp-tender, about 3 minutes. Transfer to a bowl and set aside.
Carefully wipe out the saucepan. Bring the half-and-half, cayenne and nutmeg to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the Cheddar and Havarti cheeses, a handful at a time, until all the cheese is melted and the sauce is smooth.
Add the cooked pasta and reserved cooking water to the sauce and stir to combine. Stir in the kale and season with additional salt and pepper. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, remaining 1/4 cup olive oil and a large pinch of salt and pepper in a medium bowl and sprinkle evenly over the macaroni and cheese. Bake until bubbly and lightly browned, about 10 minutes.

CHEESY STOVETOP MAC WITH SAUSAGE AND KALE

Cheesy Stovetop Mac With Sausage and Kale image

Quick, easy and delicious, this one-pan meal is perfect for weeknights when cleaning up is the last thing you want to do. It's reminiscent of hamburger skillet macs, which gained popularity in the 1970s, thanks to Hamburger Helper, when beef prices were high and families wanted to stretch a pound of meat. This kale-packed version spices up that classic with herby sweet Italian sausage, fresh garlic, red-pepper flakes and hot sauce. Like the original, the starch from the pasta helps thicken the cooking liquid into a quick sauce that becomes creamy once the cheese is added. Serve with a crisp green salad and toasted bread.

Provided by Romel Bruno

Categories dinner, easy, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1/2 white onion, diced
1 large bunch kale, leaves only, coarsely chopped
Kosher salt
3 large garlic cloves, minced
2 tablespoons tomato paste
1 pound loose sweet Italian sausage (see Tip)
1/4 teaspoon red-pepper flakes
6 cups low-sodium chicken broth or water
1 pound short pasta (such as macaroni, cavatappi or fusilli)
2 cups/8 ounces shredded sharp Cheddar
1 1/2 teaspoons hot sauce, plus more to taste

Steps:

Heat the olive oil in a large, wide pot or a very large, deep skillet over medium-high, then add the onion, kale and ½ teaspoon salt and cook, stirring occasionally, until the kale has cooked down and the onion is smaller in size, 4 to 5 minutes.
Add the garlic and tomato paste and cook, stirring often, until the paste darkens slightly, 1 to 3 minutes.
Add the sausage and cook, breaking the meat into small pieces, until it loses its pink color, 4 to 5 minutes.
Add the red-pepper flakes, sprinkle with salt and give everything a good stir. Add the chicken broth and pasta and stir to combine. Bring the liquid to a boil, then reduce the heat to low, place a lid on the pan and cook until the pasta is soft but still has some bite to it, about 10 minutes. Be sure to check on the pasta and stir every now and again. (The sauce will have thickened from the starch in the pasta.)
Add the cheese and hot sauce and mix well. Add salt and additional hot sauce to taste before serving.

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