Baked Mac And Cheese With Kale Food

BAKED MAC AND CHEESE WITH KALE

Steps:

• Preheat the oven to 425°F, line a large baking sheet with parchment paper.Peel and dice the butternut squash (or buy pre-chopped squash) into 1.5" pieces, lightly spray with olive oil and sprinkle salt/pepper. Bake for 20 minutes.
• While the squash is roasting, cook the macaroni noodles and set aside.
• In a large food processor or high-speed blender, combine the roasted squash, hummus, nutritional yeast, dijon mustard, onion powder, lemon juice, and almond milk.
• Preheat the oven to 350°F
• In the large pot you used to make the macaroni, pour the cheesy sauce over the noodles and combine. Add the chopped kale.
• Scoop macaroni into the 8x8 pan, top with gluten-free bread crumbs and spray with olive oil or avocado oil.
• Bake for 25 minutes at 350°F
• Serve to the ones you love! Enjoy!

KALE CAESAR MAC AND CHEESE

Steps:

• Add the milk and macaroni to a medium saucepan and bring to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Lower to a simmer and cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Stir in the kale and continue cooking until fully wilted, about 2 minutes.
• Lower the heat, add the Cheddar, mozzarella, cream cheese and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Stir in the Creamy Parmesan Caesar Dressing. Remove from heat and top with the Parmesan, croutons and several grinds of black pepper. (The dish will thicken as it cools; thin it out with a little hot water if desired.)

KIELBASA AND KALE MAC AND CHEESE

Steps:

• Bring a large pot of water to a boil. Salt the water and add the macaroni. Cook, stirring occasionally, until al dente, about 9 minutes. Drain.
• Meanwhile, heat 1 tablespoon oil in a large heavy pot over medium-high heat until very hot, about 1 minute. Add the kale and 1/4 cup water, cover and let cook until wilted and just tender, about 2 minutes. Uncover, toss the kale, and continue cooking until all of the water has evaporated, 4 to 5 minutes. Transfer the kale to a medium bowl and set aside.
• Heat the remaining 1 tablespoon oil in same pot over medium-high heat. Add the onion and garlic and cook until the onion is tender and begins to brown, 4 to 5 minutes. Add the kielbasa and cook, tossing occasionally, until lightly browned, 2 to 3 minutes. Add the flour, stir to coat and cook for 1 minute. Stir in the milk and kale and bring to a boil; add the cheese a few handfuls at a time and stir to combine. Reduce the heat to low and cook, stirring frequently, until the cheese has completely melted, about 2 minutes.
• Stir the macaroni into the cheese mixture until evenly coated; remove from the heat. The sauce will look very loose but will thicken off the heat.

BAKED MACARONI AND CHEESE WITH KALE AND GREAT NORTHERN BEANS

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of water to a boil and salt it.
• Cook the milk with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand.
• In the salted water, cook the pasta al dente. Drain it, rinse it quickly to stop the cooking, and put it in a large bowl.
• Trim the stems from the kale. Bring a large pot of water to boil and add kale. Boil kale for one minute, remove, and set aside to cool. Squeeze excess water from kale and chop into edible pieces.
• In a small saucepan over medium-low heat, melt 3 tablespoons of the butter; when it is foamy, add the flour and cook, stirring, until the mixture browns, about 5 minutes. Remove the bay leaves from the milk and add about 1/4 cup of the milk to the hot flour mixture, stirring with a wire whisk all the while. As soon as the mixture becomes smooth, add a little more milk and continue to do so until all the milk is used up and the mixture is thick and smooth. Add the cheddar and stir.
• Pour the sauce over the noodles, toss in the Parmesan and kale, mix in the white beans, and sprinkle with salt and pepper.
• Use the remaining 1 tablespoon butter to grease a 9 x 13-inch or similar-size baking pan and turn the pasta mixture into it. Top liberally with bread crumbs and bake until bubbling and the crumbs turn brown, about 15 minutes. Serve piping hot.

MACARONI AND CHEESE WITH KALE

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 3/4 cups of the cooking water and then drain. Set aside.
• Heat 3 tablespoons oil in a large saucepan over medium heat. Add the kale and garlic and cook, stirring, until the kale begins to wilt. Add 1/2 cup of water, 3/4 teaspoon salt and 1/4 teaspoon pepper and continue to cook, stirring occasionally, until the kale wilts and is crisp-tender, about 3 minutes. Transfer to a bowl and set aside.
• Carefully wipe out the saucepan. Bring the half-and-half, cayenne and nutmeg to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the Cheddar and Havarti cheeses, a handful at a time, until all the cheese is melted and the sauce is smooth.
• Add the cooked pasta and reserved cooking water to the sauce and stir to combine. Stir in the kale and season with additional salt and pepper. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, remaining 1/4 cup olive oil and a large pinch of salt and pepper in a medium bowl and sprinkle evenly over the macaroni and cheese. Bake until bubbly and lightly browned, about 10 minutes.

BAKED MAC AND CHEESE

Steps:

• Heat oven to 350ºF.
• Cook macaroni as directed on package, omitting salt.
• Meanwhile, heat 1 Tbsp. oil in large saucepan on medium heat. Add garlic; cook and stir 1 min. Add kale; cook and stir 3 to 4 min. or until wilted. Spoon into bowl; set aside.
• Heat remaining oil in same pan. Whisk in flour; cook and stir 1 min. Gradually whisk in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/4 cups shredded cheese, 1 Tbsp. Parmesan and mustard; cook and stir 2 to 3 min. or until shredded cheese is melted.
• Drain macaroni. Add to cheese sauce along with the kale; mix well. Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with remaining cheeses.
• Bake 20 min. or until heated through.