Macaroni and Cheese With Kale

Posted by on Jan 18, 2013 in Entrees | 4 Comments







I don’t have a story this morning. I started to write one but it was really boring. It was about a woman organizing her office. I know, right? No one needs to hear about the weird ways you relax, Judi. 







True story: I was in the car with two of my friends last weekend. We were driving to Target so one of them could buy bins. (Does the excitement never end?) We were talking about January and about cleaning out closets and my friend who was driving said something about lists. At the same time, we all sighed, “Lists.” With happiness. All three of us. I clearly found the right friends.

Also, if you wanted to leave now, in pure disgust, I would not blame you.  No hard feelings.







There is a cleanliness to January that I like. A blank slate-ness. (That’s a word right?) The start over part. The kale part.

And then interspersed through the month, there’s moments of pure hibernation. Mountains of blankets. TV watching. Puzzles to assemble. Exercise through the form of shoveling snow and… not much else. That’s the macaroni and cheese part. Okay, so most of it is macaroni and cheese. But I don’t think you’ll be sorry.







Stove Top Mac & Cheese with Kale

Source: fussfreecooking.com | Serves 3 to 4 | Print Recipe

INGREDIENTS

8 Oz of macaroni
1/4 Cup of butter
1/4 Cup of flour (2 oz)
1/2 Teaspoon of salt – omit if using salted butter
1 dash of black pepper
2 Cups of milk
2 Cups of cheddar cheese, shredded (8oz)
About 8 stalks of kale, finely shredded, ribs removed
2 Cloves of garlic, finely chopped
1/2 Cup of toasted Panko/normal breadcrumbs *optional*

DIRECTIONS

1. Finely slice kale and chop garlic. Set aside.

2. In a large pot, cook macaroni according to package directions. Drain and set aside in a large bowl.

3. In the same pot (rinsed and dried), heat some olive oil and saute garlic until aromatic. Add sliced kale and saute until slightly wilted. Remove the kale and add to bowl with cooked macaroni.

4. In the same pot, melt butter over medium heat; stir in flour, salt and pepper; Slowly add milk. Add about 1/2 cup first, stir until the milk is well combine and smooth with the flour-butter mixture and then add another 1/2 cup, stir to combine and add the remaining milk. This is important to avoid lumpiness in the sauce.

5. Cook and stir until bubbling and sauce no longer feels grainy, over low heat. Stir in cheese until smooth and creamy.

6. Add macaroni to cheese sauce in pot. Stir until everything is well mixed and warmed.

7. *Optional* In a small pan, toast some breadcrumbs until golden brown. Sprinkle the breadcrumbs over the macaroni and cheese just before serving. Macaroni and cheese with kale! Hazaah!

4 Comments

  1. Rachel @ Bakerita
    January 22, 2013

    I totally feel the same way about lists. Love them. And this mac and cheese…oh man. Drooling! It looks phenomenal. And yes, because it has kale, you can eat double the amount you normally would.

    Reply
  2. Wanderlusting Expat
    February 10, 2013

    I think one of the true injustices of my life is that I don’t know if you and I will ever live in the same city again, judikins! Trips to Target, list in hand! I can only dream. Oh and of course the smaller injustice that they don’t have kale in this country, like anywhere. The guy at the farmer’s market said, and I quote, “A Czech woman wouldn’t dare serve kale to a Czech man.” sigh. Those photos leave me salivating, Nicole.

    Reply
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