Homemade Mac and Cheese with Kale
A skillet macaroni and cheese made heartier and healthier with homemade kale!
Servings 6 people
Calories 322kcal
Equipment
- Cast Iron Skillet with lid
- or other oven safe skillet
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 salted butter
- 3 tablespoons all purpose flour
- 1 1/2 cups milk
- 1/2 cup half and half or use all milk
- 1 teaspoon fresh ground pepper
- 1 1/2 teaspoon ground mustard
- 2 1/2 -3 cups sharp cheddar cheese grated
Instructions
- Prep Kale: Clean the kale by rinsing it in cold water in a colander, shaking off excess water, and then removing the leaves from the stems. Chop the leaves into small pieces.
- Saute Onions and Garlic: 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.
- Cook Kale: Add kale and coat with oil, and mix with garlic and onion. Let it 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. Once done, remove the kale from the skillet and set aside.
- Cook Pasta: Meanwhile, bring 3 quarts of water to a boil. Add the pasta and boil until al dente. Give a quick rinse with cold water to prevent sticking and then drain.
- Create Roux: With the skillet on medium heat, add the 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.
- Add Cheese: Let the sauce cook, whisking constantly to prevent burning, until it begins to thicken. Reduce the heat to medium-low. Add the cheese, a handful at a time, whisking until it is all fully melted before adding more cheese. Repeat for 2 cups of cheese (leave the last 1/2 cup for final broil, if not broiling, then add all of the cheese).
- Season: Once cheese sauce is thickened, add 1/2 teaspoon salt, pepper, and mustard and mix. Add kale and mix well.
- Add Kale and Pasta: Add the cooked kale and mix well. This will ensure that the kale is more evenly distributed in the dish. Add pasta and mix well with the cheese and kale.
- NOTE: This is where you can stop and set aside if preparing in advance. Or you can serve it now, as is.
- Preheat Oven: Pre-heat oven to broil and set rack to top third.
- Broil: Add the last 1/2 to 1 cup of cheese to the top of the skillet and add it to oven to melt and crisp up the cheese for 3-5 minutes (be sure to check after 2 minutes to ensure it's not burning)
- Serve and enjoy!
Video
Notes
Substitutions:
Onion - Use white or yellow.
Milk / Cream - Use at least 2% or whole and then either use all milk or some half and half or use more half and half and less milk. Just remember the greater the cream, the creamier the cheese sauce.
Prepare in Advance
If you're going to make this in advance, cook pasta al dente and stop before the last cheese melt/broil. Add to an oven safe dish. Cover and refrigerate. To serve, pre-heat oven to 350 degrees, add the last 1/2 - 1 cup of cheese to top of mac and cheese and then bake for 20-25 minutes.
Store:
In the fridge for up to 3 days. Reheat using a microwave, oven, or pan frying.
Freezer for up to 3 months.
Skillet or Cast Iron Lid: If you don't have a lid for your skillet, use aluminum foil to cover the top of the pan.
Nutrition
Calories: 322kcal | Carbohydrates: 42g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 679mg | Potassium: 405mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2361IU | Vitamin C: 29mg | Calcium: 79mg | Iron: 1mg
