Kale Pesto Mac and Cheese Image

Kale Pesto Mac and Cheese

Make this Tonight - "Vegetarian Comfort Food"

20
Prep Time
(minutes)
20
Cook Time
(minutes)
8
Servings

Ingredients

Kale Pesto Mac and Cheese

  • For the Pesto Cheese Sauce:
  • ½ cup unsalted butter (1 stick)
  • ½ cup all purpose flour
  • 16oz heavy cream
  • 1 cup whole milk
  • 1 tablespoon grain mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground nutmeg
  • ½ cup Kale Pesto, recipe follows
  • 2 teaspoons kosher salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons red chili flake (optional)
  • 3 cloves garlic, minced
  • ½ cup parmesan cheese
  • 1 cup grated sharp cheddar cheese
  • For the Mac and Cheese:
  • 1 box macaroni noodles (can also use shells or penne)
  • ½ stick unsalted butter
  • 2 teaspoons salt
  • 2 teaspoons seasoned salt
  • 1 tablespoon black pepper
  • 1 tablespoon smoked paprika
  • 1 cup sour cream
  • 1 cup extra sharp cheddar, cubed
  • 1 cup sharp cheddar, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1-2 cups of pasta water
  • breadcrumbs + dried parsley, for the top

Kale Pesto

  • 2 cups packed kale leaves, stems removed
  • 1/2 cup raw, unsalted walnuts
  • 1/2 cup fresh Parmesan cheese, grated
  • 3-4 garlic cloves, roasted
  • 1/2 cup olive oil
  • kosher salt and freshly ground pepper, to taste

Steps

Kale Pesto Mac and Cheese

  1. For the Pesto Cheese Sauce:
  2. In a large pot on medium-high heat, melt the butter and stir in flour to make a roux.
  3. Add cream in intervals, constantly mixing.
  4. Then stir in milk, seasonings and pesto.
  5. Once sauce begins to thicken, add in cheeses and lower to medium heat
  6. For the Mac and Cheese:
  7. In a large pot, boil water and ⅓ cup of salt. Follow box directions to cook pasta to right before they’re al dente.
  8. Drain pasta and add to a large mixing bowl, reserving 2 cups of the pasta water.
  9. To the hot pasta add butter, salt, seasoned salt, black pepper, sour cream and cheeses.
  10. Stir in the pesto cheese sauce and add pasta water in intervals until you achieve a preferred level of creaminess.
  11. Pour mix into a pan and top with breadcrumbs and dried parsley.
  12. Bake at 400F, uncovered until the breadcrumbs are golden brown.

Kale Pesto

  1. Add all ingredients (except olive oil) to a food processor and pulse until smooth.
  2. With the machine running, pour the olive oil through the food tube in a slow, steady stream and process until smooth.