Since we began growing kale in our garden, I have been enjoying adding and experimenting with it in different recipes. Macaroni and cheese is a favorite around my house so I decided to make this classic dinner a little healthier with some fresh kale. It turned out to be delicious and it helps get extra greens in our diet. Try out this tasty recipe and let me know what you think!
16 oz Macaroni
2 tbsp butter
2 tbsp flour
8 oz shredded cheese
2 cups milk (room temp)
6 oz fresh kale
3-4 tbsp olive oil
1/4 cup bread crumbs
Preheat oven to 350. Cook macaroni noodles to package instructions. While your noodles are cooking, place 2 tbsp butter in medium-sized pot and melt over medium heat. Remove from heat and stir in flour until a paste forms. Next add milk and stir. Place back on medium heat and stir occasionally until it becomes thick (about 10-15 minutes). Once thickened add in shredded cheese (reserving 1/4 cup) and stir until melted.
Next place your kale in a skillet with olive oil. Stir and coat kale in olive oil. Saute until it is wilted. Add kale into cheese mixture and stir thoroughly.
Pour macaroni noodles in 13×9 pan. Pour kale and cheese mixture over noodles and blend thoroughly. Top with reserved cheese and bread crumbs. Bake for about 10 minutes or until sides are bubbling and top is golden brown and cheese is melted.