Kale and Butternut Squash Mac and Cheese
Kale and butternut squash mac and cheese is an easy, healthy and deliciously creamy side dish that everyone’s sure to love!
Yield: 6 -8 servings
Ingredients
- 1 (1 lb.) box macaroni
- 1 bunch kale, stems removed and roughly chopped
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups milk, 2% or skim
- 3 cups shredded cheddar cheese, divided
- 1 (10 oz.) package frozen butternut squash, thawed
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ cup plain breadcrumbs
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 400.
- Bring a large pot of water to a boil. Add a small handful of salt and add pasta.
- Cook pasta according to package directions. Add kale to the pot in the last 2 minutes of cooking.
- Remove and drain macaroni and kale. Set aside.
- In a large pot, melt 2 tablespoons of butter over medium heat. Add flour and cook for two minutes, stirring constantly.
- Slowly add in milk, whisking constantly, until the mixture is smooth.
- Add 1 ½ cups of cheese and stir until melted. Remove from heat.
- Add cooked pasta, kale, butternut squash, salt and pepper to the cheese mixture and stir well to combine. Taste and adjust seasonings.
- Transfer to a greased 2-quart casserole dish. Top with remaining 1 ½ cups of cheese.
- In a small bowl, combine breadcrumbs with 3 tablespoons of melted butter and stir to combine.
- Sprinkle breadcrumbs on top of casserole. Bake at 400 for 20 minutes, until hot and bubbly.
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Notes
Pasta: You can use a small elbow pasta, a medium shell pasta, orecchiette or another small shaped pasta. Whole wheat or regular are both fine.
Cheese: My kiddos love just some classic cheddar cheese in their mac and cheese, but you could also do a combination of cheddar and Gruyere or cheddar and mozzarella. Or use an Italian style blend cheese.
You can prep this ahead of time. Make the mac and cheese through step 9. When you’re read to bake it, take it out of the fridge while the oven is pre-heating. Add the breadcrumb mixture, then bake, adding 5-10 minutes to the cooking time.
Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days.
Reheating: You can reheat leftover single servings easily in the microwave, starting with about 45 seconds to a minute, then stirring and adding additional time until it’s nice and hot. The crunchy bits on top will be softer, but it’s still delicious. You can also reheat in a casserole dish in the oven but it takes longer to get really warmed through.
Freezing: Leftovers also freeze great! Simply let the mac and cheese cool down, then transfer to a freezer safe plastic bag or container, label it, and keep in the freezer for 4-5 months. Defrost it overnight in the fridge and then reheat in the microwave or in a small casserole dish (details above). The crunchy breadcrumb topping will lose its crunchy, but it’s still delicious.
Nutrition
Serving: 1serving | Calories: 431kcal | Carbohydrates: 37g | Protein: 18g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Cholesterol: 67mg | Sodium: 597mg | Fiber: 3g | Sugar: 7g
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