This stovetop mac and cheese pairs Cabot Alpine Cheddar with tender kale for a creamy, flavorful twist on classic macaroni and cheese. It is a good option for anyone looking for an easy stovetop mac and cheese with greens added in.
Directions
- BRING a large pot of salted water to a boil.
- PREPARE pasta according to package once water boils. Drain well.
- MELT butter in a medium saucepan over medium heat. Add shallot and cook, stirring until the shallot is slightly softened, 1 to 2 minutes. Make roux by sprinkling flour over the shallot and stir to dissolve flour into the butter. Whisk in milk and continue whisking until all of the flour is incorporated into the milk.
- SCRAPE along edges of the saucepan with a heat-proof spatula make sure no roux remains in the corners. Whisk in Dijon, garlic powder, ¼ teaspoon salt and pepper. Whisking constantly, increase heat to medium-high and bring to a simmer and cook until thickened, 2 to 3 minutes.
- REMOVE the sauce from the heat. Stir in cheddar and whisk until completely melted into the sauce.
- STIR the hot cooked pasta, sauce and kale in the pasta pot. Serve immediately.
