Kale Poblano Mac N Cheese Recipes

HOMEMADE MAC AND CHEESE WITH KALE

Steps:

• Clean your kale by rinsing it in cold water and then removing the leaves from the stems. Chop into small pieces.
• Heat olive oil on medium in a cast iron skillet or another large skillet (with a lid). Add onion and garlic and cook for approximately 90 seconds.
• Add kale and coat with oil and mix with garlic and onion. Let saute for another minute, add 1 teaspoon of salt, mix, and then add the stock. Cover and let braise in stock for about 10 minutes, or until most of the stock has cooked off.
• Meanwhile, bring 3 quarts of water to a boil. Add noodles and boil until al dente. Drain and rinse in cold water to prevent sticking.
• When your kale is done, remove from skillet and set aside.
• WIth skillet on medium, add butter and as it melts, add the flour and whisk to create a roux.
• Slowly add the milk, 1 cup at a time, and whisk it to incorporate it all before adding more milk and half and half.
• Let the sauce cook, whisking constantly to prevent from burning, until it begins to thicken. Add cheese, 1 cup at a time, and whisk to combine. Reduce to medium-low.
• Let the sauce thicken and then start adding the cheese, a handful at a time, whisking until it is all fully melted before adding more cheese. Repeat for 2 cups of cheese.
• Once cheese sauce is thickened, add 1/2 teaspoon salt, pepper, and mustard and mix. Add kale and mix well. This will ensure that the kale is more evenly distributed in the dish.
• Once the kale is well mixed in, then add the cooked pasta and mix well.
• This is where you can stop and set aside if preparing in advance. Or you can serve it now, as is. Otherwise, pre-heat oven to broil and set rack to top third.
• Add last 1/2 to 1 cup of cheese to the top of skillet and add to oven to melt and crisp up cheese for 3-5 minutes.
• Serve and enjoy!

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.

CREAMY POBLANO MAC & CHEESE

Steps:

• Heat the butter in a 3-quart saucepan over medium-high heat. Add the onion and pepper and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
• Add the tomato and garlic to the saucepan and cook and stir for 1 minute. Season with the salt and black pepper.
• Stir in the soup and milk and heat to a boil. Remove the saucepan from the heat. Add the cheese and stir until melted. Stir in the macaroni. Sprinkle with the cilantro.