Kale of a Mac and Cheese
Prep time
Cook time
Total time
Kale is delicious and nutritious. Adding it macaroni and cheese tastes great and makes the decadent dish a little less sinful.
Recipe type: entree
Cuisine: American
Serves: 6
  • 3 cups of kale, chopped
  • 2 cups of cheese (I used shredded cheddar, separate a handful)
  • ½ pound of pasta (I used whole wheat twists)
  • ¼-1/2 cup of vegetable broth
  • ⅓ cup sour cream
  • Salt and pepper to taste
  1. Cook pasta.
  2. Wilt the kale with the vegetable broth. Basically, put them both in a saucepan until the kale wilts and gets a little tender.
  3. Drain the broth and set the kale aside. Return the broth to the saucepan.
  4. Add the shredded cheese to the saucepan and simmer on low until it's melted. Add salt and pepper. Remove from heat and add the sour cream.
  5. I had planned to leave the kale in big chunks. When I tasted the sauce, the texture was not nice. So, I added the entire sauce contents to my blender and blended it to make a smoother consistency with smaller chunks.
  6. Mix the sauce and the pasta together in a over proof dish.
  7. If you like boxed mac and cheese, you can go ahead and eat it now. I like baked mac and cheese. For baked, just top the pasta with the reserved handful of cheese and cook it for 15-20 minutes at 350 degrees.
Nutrition Information
Serving size: 1 cup Calories: 322 Total Fat: 15 g Total Carbohydrate: 33 g Sugar: 9 g Dietary Fiber: 5 g Protein: 15 g
Recipe by Recovering Vegan at http://recoveringvegan.com/one-kale-of-a-mac-and-cheese-recipe/