Don't be alarmed by how much kale you start with for this recipe. It will cook down quite a bit and pairs deliciously with the creamy pasta and shiitake mushrooms.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Creamy Baked Macaroni and Cheese with Kale and Mushrooms
Total:
1 hr 5 min
Prep:
15 min
Inactive:
10 min
Cook:
40 min
Yield:
8 to 12 servings
Level:
Easy
Total:
1 hr 5 min
Prep:
15 min
Inactive:
10 min
Cook:
40 min
Yield:
8 to 12 servings
Level:
Easy

Ingredients

Directions

Set an oven rack about 6 inches from the heat source and preheat the oven to 425 degrees F.

Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.

Heat a large saucepan over medium-high heat. Add 3 tablespoons of the olive oil and the shiitake mushrooms and cook, stirring constantly, until the mushrooms are lightly browned in spots and softened, 4 to 6 minutes. Lower the heat to medium and add the kale, garlic and 1/2 cup of water, scraping up any browned bits at the bottom of the pan with the back of a wooden spoon. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and stir to combine. Cook until the kale is wilted but still crisp-tender, about 3 minutes. Remove the vegetables to a bowl and set aside.

Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and cayenne and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.

Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the reserved vegetables. Season to taste with additional salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, remaining 1/4 cup olive oil and a large pinch of salt and pepper in a medium bowl and sprinkle evenly over the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.

More from:

Potluck Parties

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Baked Brown Rice

Recipe courtesy of Alton Brown

Mac and Cheese

Recipe courtesy of Ina Garten

Twice-Baked New Potatoes

Recipe courtesy of Ree Drummond

Baked Potato Wedges

Recipe courtesy of Ina Garten

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword