Kale Mac and Cheese

Metro Canada (Winnipeg) - - METRO PLAY - Ceri Marsh & laura keogh

Your favourite child­hood meal just got a makeover. Don’t worry, we prom­ise it’s still as de­li­cious as ever.

Ready in

Prep time: 50 min­utes

Serves 6


• 2 Tbsp un­salted but­ter

• 2 Tbsp spelt flour

• 4 cups spelt el­bow mac­a­roni

• 1/4 cup low sodium chicken stock

• 1 1/2 cups milk

• 1 cup shaved ched­dar cheese

• 1 1/2 cups shaved Mon­terey Jack cheese, di­vided

• 1 tsp Di­jon mus­tard

• 1 cup frozen chopped kale

• 1/4 tsp nut­meg

• 1/4 tsp salt

• 1/2 cup of bread crumbs


1. Pre­heat oven to 350 F. 2. In a medium size saucepan, melt but­ter over medium low heat. Add flour and whisk.

3. cook pasta ac­cord­ing to pack­age di­rec­tions.

4. Add chicken stock and milk and al­low to sim­mer for 5 min­utes so mix­ture can slowly thicken, stir­ring oc­ca­sion­ally. lower heat and add mus­tard, ched­dar and 1 cup Mon­terey Jack cheese. Mix un­til cheeses have melted and mus­tard is com­bined. Add kale, nut­meg and salt; stir un­til warmed and mixed to­gether, about 2 min­utes.

5. Place cooked pasta into medium size casse­role dish and mix in cheese sauce, be­ing sure to coat all the pasta. Sprin­kle the top with the re­main­ing Mon­terey Jack cheese and then top with bread crumbs. bake for 30 min­utes, or un­til cheese sauce is bub­bling and edges are a golden brown.


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