Homemade Mac and Cheese with Kale

a spoon scooping some mac and cheese with kale.

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5 from 9 votes

Homemade Mac and Cheese with Kale

A skillet macaroni and cheese made heartier and healthier with homemade kale!

Course Kid Friendly, Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 25

Servings people

Calories 322kcal

Author Tracy

Equipment

Cast Iron Skillet
or other oven save skillet
whisk

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

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!

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.

Nutrition