Baked Macaroni and Cheese With Kale and Great Northern Beans

"From food blog Al Dente. (http://www.aldenteblog.com/flauers_martini.html) I added a package of organic chicken hot dogs as well."
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by jlpayne23 photo by jlpayne23
photo by yogiclarebear photo by yogiclarebear
photo by jlpayne23 photo by jlpayne23
photo by Izy Hossack photo by Izy Hossack
Ready In:
45mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Preheat the oven to 400 degrees F. Bring a large pot of water to a boil and salt it.
  • Cook the milk with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand.
  • In the salted water, cook the pasta al dente. Drain it, rinse it quickly to stop the cooking, and put it in a large bowl.
  • Trim the stems from the kale. Bring a large pot of water to boil and add kale. Boil kale for one minute, remove, and set aside to cool. Squeeze excess water from kale and chop into edible pieces.
  • In a small saucepan over medium-low heat, melt 3 tablespoons of the butter; when it is foamy, add the flour and cook, stirring, until the mixture browns, about 5 minutes. Remove the bay leaves from the milk and add about 1/4 cup of the milk to the hot flour mixture, stirring with a wire whisk all the while. As soon as the mixture becomes smooth, add a little more milk and continue to do so until all the milk is used up and the mixture is thick and smooth. Add the cheddar and stir.
  • Pour the sauce over the noodles, toss in the Parmesan and kale, mix in the white beans, and sprinkle with salt and pepper.
  • Use the remaining 1 tablespoon butter to grease a 9 x 13-inch or similar-size baking pan and turn the pasta mixture into it. Top liberally with bread crumbs and bake until bubbling and the crumbs turn brown, about 15 minutes. Serve piping hot.

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Reviews

  1. You defiled mac & cheese with Kale ??? SERIOUSLY ???
     
  2. I make a box of mac n cheese and add a bag of mixed veggies. the kids and I love it and never leftovers.
     
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RECIPE SUBMITTED BY

<img src="http://www.offthecuffphotography.info/Personal/kitchen 1-12-08 035 tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/WILD NOV 1 2007 018 resized tiny.jpg"> Me in my kitchen, and at the Wild game. I am a photographer, portrait and fine art, and I am a yoga instructor. Besides cooking, I enjoy fitness and yoga, reading, organizing, gardening, puzzles, family, and HOCKEY. GO WILD!!!! I love to cook for my large husband...he is a natural powerbuilder and has a lot of muscle to feed. People ask how he got so "huge" and he has to answer, my cooking of course! We both work out a lot, so we eat a lot of healthy food...I cook a LOT! The recipes I post and save to my cookbooks are usually healthy and lower calorie, or can be adapted to be so. <img src="http://www.offthecuffphotography.info/Personal/Garlic tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/Press It tiny.jpg"> Garlic is the best! <img src="http://www.offthecuffphotography.info/Personal/Kitchen Series Jan 2008 210 EDIT GRIT BORDER tiny.jpg"> <img src="http://www.offthecuffphotography.info/Personal/Kitchen Series Jan 2008 192 HARD LIGHT ILL GRIT BORDER2 tiny.jpg"> Yummy veggies!
 
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