KEEPING UP WITH THE VEZINAS

Apr. 18, 2012 at 8:38pm with 11 notes View comments

creamy stovetop mac and cheese with kale

I am not ashamed to admit that my love for mac and cheese knows no bounds. And this recipe in particular is my most favourite one because you don’t need to bake it in the oven for 45 minutes but it still tastes like you did. Amazing, right? No more watching the minutes slowly tick by as you wait in mac and cheese agony.

I’m big on sneaking kale into our meals when I can…especially into mac and cheese because you can trick yourself into thinking that you are eating something incredibly nutritious and healthy. Yay for kale!

Creamy Stovetop Mac and Cheese with Kale

Adapted from Annie’s Eats

12 oz. dried pasta (your preferred shape)

1 bunch kale, torn from the centre rib and chopped

2 cloves garlic, minced

 ¼ cup shallot, finely minced

 8 oz. cheddar (or your favourite cheese), shredded 

2 oz. freshly grated Parmesan (or your favourite cheese) 

¼ cup milk, half and half, or heavy cream 

4 oz. low-fat Greek yogurt

 3 tbsp. unsalted butter, at room temperature 

Salt and pepper, to taste

Bring a large pot of water to boil. Cook pasta according to package directions just until al dente. Add the kale and cook for 3 minutes until softened. Drain well, reserving 1 cup of the pasta water.

Immediately return the pasta and kale to the pot. Add the garlic, shallot, and cheeses and stir briefly to combine. Mix in the milk, Greek yogurt, and butter and stir until the cheese is thoroughly melted and the mixture is creamy. If necessary add a small amount of the reserved pasta water to adjust the consistency. Season to taste with salt and pepper. Serve immediately.