If you like kale, then this is for you.
If you don’t like kale, then this is also for you.
That bitterness that people tend to dislike in this green cabbage? Nonexistent. It’s just good ol’ mac and cheese, people! With a twist. Underneath the cheese and carbs lies some sneaky vitamins and antioxidants. I kind of look at it like like those boosts you get from Jamba Juice. You know those drinks are super sugary, but at least it’s got that extra health kick from the shot of flax (or whatever that is).
Kale Macaroni and Cheese (adapted from Everybody Likes Sandwiches)
2 cups pasta shells
2 tablespoons butter
2-3 tablespoons flour (I used whole-wheat)
About a tablespoon or 2 of olive oil
A few cloves of garlic, minced
About 6-8 large stalks of kale cut from its stem
1/4 to 1/2 cup chicken or vegetable stock
About 2 cups whole milk
1 cup grated cheese (I used a mix of cheddar, Parmesan and Gruyere)
salt and pepper, to taste
Boil pasta according to package directions. Drain.
Meanwhile, heat olive oil in a large sauce pan and add in the garlic and let cook for a minute or two. Season with a couple of grinds of salt and pepper.
Add in the kale and stock and bring to a boil. Season with salt and pepper.
Transfer to blender or food processor and blend to a sauce-like consistency. Set aside.
Melt butter in the same sauce pan you just used for the kale.
Add flour, salt, and pepper. Stir until mixed, about a minute or 2 – you want to cook off the pasty flavor of the flour .
Slowly pour in the milk and whisk until you’ve got a thick sauce (you may not need all of it).
Stir in the cheese until melted.
Pour in the blended kale and stir until fully incorporated.
Add in the cooked pasta, tossing to combine.