Aslightly healthier mac ‘n cheese than the normal edition: with lots of kale. Not only do you get extra fiber and vitamins, kale also gives a more mature taste to this childhood favorite, with a little bitter.
For 4 to 6 people:
- 450 grams macaroni (or other pasta)
- 300 grams of kale
- 1 tablespoon butter
- 1 tablespoon olive oil + extra (for greasing)
- 2 tablespoons flour
- 500 ml whole milk
- 425 grams of grated cheese, for example a mix of Gouda and Edam cheese
- 45 grams of panko or old bread crumbs
- Salt pepper
If you want to make this mac ‘n cheese even healthier, go for whole wheat pasta.
Also nice: Holy macaroni! This hotspot in London has 6 types of mac ‘n cheese
Mac ‘n cheese with kale
Preheat the oven to 175 degrees. Prepare an oven dish and grease it with a little olive oil.
Place a large pot of boiling water on the stove. Blanch the kale for about 30 seconds, then scoop the vegetables out of the pan and place in a colander to drain well.
Tip! If you add a teaspoon of baking soda to the cooking water when you are going to cook/blanch green vegetables, they will stay extra nice and green.
Add plenty of salt to the boiling water and cook the macaroni just before al dente. Because of the cooking time in the oven, the pasta will continue to cook. Drain.
Melt the butter with the olive oil in a large skillet. Once the butter foams, stir in the flour with a whisk. Keep stirring for two minutes, until the smell of freshly baked biscuits hits you. This is the basis for making a béchamel sauce.
Keep stirring as you slowly add the milk, making sure to stir all the lumps out of the mixture. Also add some pepper and nutmeg.
When you have a smooth sauce, turn off the heat. Then stir 375 grams of the grated cheese through the sauce (we will use the rest as a topping later). Finally, add the kale and stir well.
Mix the drained macaroni with the sauce (if it fits in the pan, otherwise it’s better to add the sauce to the pan with the pasta). Spoon everything into the baking dish and sprinkle with a layer of panko and the remaining grated cheese.
Bake the kale mac ‘n cheese in the center of the oven until the top is golden brown and melted, about 35 to 40 minutes.
Source: Culy by culy.nl
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