With kale, onion, and poblano peppers, this revved up mac 'n' cheese is a one-dish dinner.

Recipe Summary

prep:
15 mins
cook:
28 mins
additional:
10 mins
total:
53 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • Cook macaroni until al dente, about 4 minutes. Drain and pour into 8x8 baking dish. Set aside.

  • In a saute pan, add 1 tablespoon oil olive over medium heat. Cook and stir chopped onion and poblano pepper until beginning to soften, about 4 minutes. Stir in kale and garlic and cook until kale softens and wilts, 2 to 3 minutes. Pour in the remaining 2 tablespoons olive oil and sprinkle in the flour. Stir until you have a roux. Slowly whisk in almond milk and cheese. Add salt and pepper.

  • Pour cheese mixture over pasta. Bake 20 minutes. Let stand 10 minutes before serving.

Nutrition Facts

303 calories; protein 13.1g; carbohydrates 25.8g; fat 16.6g; cholesterol 35.6mg; sodium 381.1mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/29/2017
Couldn't find poblano so used Italian pepper. Also preferred to use gemelli pasta. Turned out amazing. Thanks for the recipe! Read More
(1)

Most helpful critical review

Rating: 3 stars
07/15/2018
Directions instruct you to add flour - ingredient list doesn't list flour. Read More
(1)
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/14/2018
Directions instruct you to add flour - ingredient list doesn't list flour. Read More
(1)
Rating: 4 stars
07/29/2017
Couldn't find poblano so used Italian pepper. Also preferred to use gemelli pasta. Turned out amazing. Thanks for the recipe! Read More
(1)