Kale Mac And Cheese Recipes

HOMEMADE MAC AND CHEESE WITH KALE

Steps:

• 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!

CREAMY BAKED MACARONI AND CHEESE WITH KALE AND MUSHROOMS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
• Heat a large saucepan over medium-high heat. Add 3 tablespoons of the olive oil and the shiitake mushrooms and cook, stirring constantly, until the mushrooms are lightly browned in spots and softened, 4 to 6 minutes. Lower the heat to medium and add the kale, garlic and 1/2 cup of water, scraping up any browned bits at the bottom of the pan with the back of a wooden spoon. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Cook until the kale is wilted but still crisp-tender, about 3 minutes. Remove the vegetables to a bowl and set aside.
• Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and cayenne and bring 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. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
• Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the reserved vegetables. Season to taste with additional salt if needed. 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 the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.

MACARONI AND CHEESE WITH KALE

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.