Your kids will eat kale when it's presented in a bowl of mac and cheese that's studded with crunchy breadcrumbs. They'll probably even ask for seconds.
450 g pkg
, such as macaroni or farfalle
1 large bunch
, stems and ribs removed
3 1/2 cups
Preheat oven to 350F.
Bring a large pot of salted water to boil over high heat. Add pasta and cook according to package directions until al dente. Drain.
Steam kale for 5 min or until tender. Let cool, then squeeze out excess liquid and chop finely. Set aside.
Heat butter in a pot over medium. Add onion and sauté for 2 min or until softened. Add garlic and sauté for 1 min longer. Add flour and cayenne and cook, stirring constantly for 2 min to cook out floury taste. Add milk, a little at a time, stirring constantly until sauce is smooth and milk is fully incorporated. Stir in mustard. Bring to a boil and cook for 1 min or until thickened.
Remove from heat and add cheddar and Parmesan cheese a handful a time, stirring until melted and incorporated. Season with salt and pepper to taste. Add kale and Italian parsley
Combine sauce with cooked pasta and pile into buttered ramekins or a buttered 9 x 13-in. casserole dish.
Toss bread crumbs with olive oil until moistened and sprinkle over pasta. Bake for 30 min or until sauce is bubbling.
Substitute 2 cups Gruyère cheese for 2 cups white cheddar cheese.
Nutrition (per serving)
Originally published in our January 2013 issue. Photo by Andrew Grinton.