Kale & Poblano Mac N' Cheese

With kale, onion, and poblano peppers, this revved up mac 'n' cheese is a one-dish dinner.

• Preparation Time: 15 mins
• Cooking Time: 28 mins
• Total Time: 43 mins
• Calories: 303 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons all-purpose flour
• 1 cup chopped onion
• 1 tablespoon minced garlic
• 8 ounces elbow macaroni
• 3 tablespoons olive oil, divided
• ½ teaspoon pepper
• 3 cups grated sharp Cheddar cheese
• ½ cup poblano peppers, chopped (no seeds)
• 10 ounces kale, roughly torn into 1-inch pieces
• 3 cups Original Unsweetened Almond Breeze Almondmilk

Recipe Instructions

Step 1

Preheat oven to 375 degrees F.

Step 2

Cook macaroni until al dente, about 4 minutes. Drain and pour into 8x8 baking dish. Set aside.

Step 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.

Step 4

Pour cheese mixture over pasta. Bake 20 minutes. Let stand 10 minutes before serving.