kale mac and cheese
tasteovers by jackie
tasteovers by jackie
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Ingredients

  • 8 servings If you’re a lover of kale like I am, you’re sure to become a lover of this mac and cheese recipe. It’s half kale—so you’ll be able to indulge in this comfort food and feel good about it. And don’t worry … I didn’t use any fake or fat-free cheese to make this good for you. It’s full of wholesome ingredients. Prepare it on a lazy Sunday. It’ll wake up your palate with pure joy. Enjoy!
  • 8 ounces whole-grain or multi-grain elbow macaroni
  • 2 1/2 tablespoons unsalted butter
  • 3 1/2 tablespoons extra-virgin olive oil
  • 1/3 cup whole-wheat pastry flour
  • 3 cups organic low-fat (1%) milk
  • 2 cups freshly shredded Gruyère cheese (about 6 ounces)
  • 2 ounces soft goat cheese
  • 1 3/4 teaspoons sea salt, or to taste
  • 1/4 teaspoon freshly grated nutmeg
  • 1 jumbo yellow onion, finely chopped
  • 2 large garlic cloves, minced
  • 1 pound chopped fresh kale leaves, thick stems removed
  • 1/4 teaspoon hot pepper flakes (optional)
  • 2 teaspoons grated lemon zest
  • 2 teaspoons finely chopped fresh thyme leaves
  • 2 tablespoons whole-wheat Panko breadcrumbs
  • 3 tablespoons freshly grated pecorino Romano cheese
  • adapted from http://www.saveur.com/article/Recipes/Greek-Mac-and-Cheese
  • Makes 8 servings 3 slices white bread, torn into small pieces, crusts removed
  • 9 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons Kosher salt, or to taste
  • 8 ounces elbow macaroni
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 4 cups grated graviera or kefalotyri cheese (about 12 ounces)
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1/8 teaspoon freshly grated nutmeg
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups finely chopped shallots
  • 1 pound baby spinach, roughly chopped
  • 8 scallions, cut into 1/4″-thick rounds
  • 1/3 cup roughly chopped fresh dill
  • 1 3/4 cups crumbled feta cheese (about 8 ounces)

Instructions

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