Hidden Veggie Kale Mac & Cheese
Ingredients
- 3 cups Whole Milk (separated)
- 1 Tbsp Butter
- ¼ tsp Garlic Powder
- ¼ cup Water
- 2 cups Pasta (I prefer Rotini, Gemelli, Penne or even Bow Ties)
- 1 ½ cups Kale
- ¼ cup Cream Cheese
- 1 ½ cups Shredded Cheddar Cheese (Preferably freshly shredded)
Instructions
- Add 2 ½ cups milk, butter, garlic powder and water to a medium-sized pot.
- Just barely bring to a boil, add the pasta and turn the heat to medium-low. Cook until the pasta is al dente, about 20 minutes, stirring frequently. Make sure the milk doesn’t burn, turn the heat down if needed.
- Meanwhile, in a blender add the kale and remaining ½ cup of milk and blend until smooth. If using frozen kale, you likely won’t need the milk. Feel free to add the milk a few splashes at a time to ensure you only use as much as you need to blend the kale into a puree. You don’t want this mixture to be too runny.
- Once the pasta is cooked, turn off the heat and add the cream cheese and cheddar cheese. Put the lid on the pot and let sit a few minutes until the cheese has completely melted.
- Stir in the kale puree. If the sauce is thin, you can let it sit for a few minutes before serving.