Kielbasa and Kale Mac and Cheese
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 289
- Total Fat
- 16
- Saturated Fat
- 7
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 13
- Cholesterol
- 40
- Sodium
- 352
- Total: 30 min
- Active: 30 min
Ingredients
1 pound elbow macaroni
2 tablespoons extra-virgin olive oil
1 pound Tuscan or curly kale or Swiss chard, stems removed, leaves torn
1/2 medium onion, chopped
1 garlic clove, finely grated
12 ounces kielbasa, cut into 1/2-inch-thick slices
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 pound sharp Cheddar cheese (not aged more than 12 months), shredded
Kosher salt
Pinch cayenne pepper
Directions
- Bring a large pot of water to a boil. Salt the water and add the macaroni. Cook, stirring occasionally, until al dente, about 9 minutes. Drain.
- Meanwhile, heat 1 tablespoon oil in a large heavy pot over medium-high heat until very hot, about 1 minute. Add the kale and 1/4 cup water, cover and let cook until wilted and just tender, about 2 minutes. Uncover, toss the kale, and continue cooking until all of the water has evaporated, 4 to 5 minutes. Transfer the kale to a medium bowl and set aside.
- Heat the remaining 1 tablespoon oil in same pot over medium-high heat. Add the onion and garlic and cook until the onion is tender and begins to brown, 4 to 5 minutes. Add the kielbasa and cook, tossing occasionally, until lightly browned, 2 to 3 minutes. Add the flour, stir to coat and cook for 1 minute. Stir in the milk and kale and bring to a boil; add the cheese a few handfuls at a time and stir to combine. Reduce the heat to low and cook, stirring frequently, until the cheese has completely melted, about 2 minutes.
- Stir the macaroni into the cheese mixture until evenly coated; remove from the heat. The sauce will look very loose but will thicken off the heat.
Cook’s Note
Feel free to stir in a second pinch of cayenne pepper if desired.