Kale Caesar Mac And Cheese Recipes

KALE CAESAR MAC AND CHEESE

Kale Caesar Mac and Cheese image

Rich, creamy and fully loaded with our favorite Caesar salad flavors, this dish uses only one pot from start to finish, making cleanup a breeze.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 cups whole milk
12 ounces elbow macaroni (about 3 cups)
8 cups chopped kale
8 ounces mild white Cheddar, shredded (about 2 cups)
3 ounces part-skim mozzarella, shredded (about 3/4 cup)
2 ounces cream cheese, cut into small pieces
Kosher salt and freshly ground black pepper
1 cup Food Network Kitchen™ Inspirations Creamy Parmesan Caesar Dressing
2 tablespoons grated Parmesan
1 cup seasoned croutons

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.)

MACARONI AND CHEESE WITH KALE

Macaroni and Cheese with Kale image

Give classic mac and cheese a healthy makeover with the addition of sauteed kale.

Provided by Food Network Kitchen

Time 1h5m

Yield 8-12

Number Of Ingredients 12

Ingredients

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 large bunch of kale, stems discarded, leaves roughly chopped (about 8 cups)
4 garlic cloves, finely chopped
2 1/2 cups half-and-half
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly grated nutmeg
Two 8-ounce packages cream cheese, at room temperature
One 8-ounce block sharp Cheddar, grated
1 cup grated Havarti cheese
1 cup panko bread crumbs

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.

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