Kale Mac n’ Cheese

I love how creamy and cheesy the sauce is.  Kale adds super-food nutrition to an all-time favorite comfort food.  It’s so easy and so worth putting together this one serving of deliciousness for yourself.


1 cup loosely packed fresh kale, washed, stripped from the stems and cut or torn into bite-sized pieces (see how to video:(http://www.youtube.com/watch?v=FK62n-FqXg0)

1/2 cup dry elbow macaroni

1 Tbsp butter

1 Tbsp flour

1 cup milk

1 slice American cheese

1 cup shredded cheddar cheese

1/4 tsp mustard powder

1/8 tsp freshly ground black pepper

1 scallion, trimmed and thinly sliced


1.  Bring a medium saucepan of water to a boil and add half a teaspoon of salt.  Add the prepared kale, pushing down with the back of a spoon until the kale has wilted into the water.  Reduce heat and simmer 5-10 minutes, until tender.  Lift kale out with a slotted spoon to a bowl and reserve.

2.  In the same saucepan, bring water back to a boil.  If there’s not enough water in the pan to cook the pasta, you may add more water.  Once the water has come to a boil, and add the pasta.  Lower heat and simmer until the pasta is al dente, about 10 minutes.  Drain in a colander and set aside.

3.  In the same saucepan, pour out the water then place back on the heat.  Melt the butter in the pan, whisk in flour and cook a minute or two, stirring with a whisk.  Slowly pour in the milk, whisking to incorporate all of the butter and flour mixture and stirring until smooth.  Raise the heat and bring to a boil, then lower heat again and simmer, whisking occasionally until the sauce has thickened, about 5-10 minutes.

4.  Turn off the heat and gradually stir in the slice of American cheese torn into smaller pieces,, shredded cheddar cheese, mustard powder, black pepper and sliced scallions.  Stir to combine until smooth.  Stir in the reserved cooked kale and pasta.  Serve hot.


Yield:  1 serving

Tip:  Kale contains protein, calcium, iron, and is a great source of vitamins C and A (www.nutritiondata.self.com).  It is a hearty dark leafy green, and keeps  well for a couple of weeks in the refrigerator, if covered loosely in paper towels  and sealed in a plastic bag.



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