Kale & Poblano Mac N' Cheese
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Description
With kale, onion, and poblano peppers, this revved up mac 'n' cheese is a one-dish dinner.
Ingredients
- 8 ounces elbow macaroni
- 3 tablespoons olive oil, divided
- 1 cup chopped onion
- ½ cup poblano peppers, chopped (no seeds)
- 10 ounces kale, roughly torn into 1-inch pieces
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 3 cups Original Unsweetened Almond Breeze Almondmilk
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 cups grated sharp Cheddar cheese
Directions
- 1. Preheat oven to 375 degrees F.
- 2. Cook macaroni until al dente, about 4 minutes. Drain and pour into 8x8 baking dish. Set aside.
- 3. 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.
- 4. Pour cheese mixture over pasta. Bake 20 minutes. Let stand 10 minutes before serving.
Nutrition Facts
serving: 10 servings
calories: 303 kcal
carbohydrates: 25.8 g
protein: 13.1 g
saturated fat: 7.8 g
cholesterol: 35.6 mg
sodium: 381.1 mg
fiber: 2.2 g
sugar: 1.6 g
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